Cargill has partnered with Voyage Foods to introduce a cocoa-free chocolate alternative in the United States, as global food manufacturers increasingly search for sustainable and cost-stable substitutes to traditional cocoa.
The new product, branded as NextCoa, is made using plant-based ingredients such as grapeseeds and sunflower seeds to replicate the taste, texture, aroma and appearance of conventional chocolate. The companies said the ingredient has been developed to address growing concerns around cocoa price volatility and supply disruptions.
The launch comes at a time when cocoa prices have surged globally following climate-related production challenges in major cocoa-growing regions of West Africa. The sharp increase in costs has prompted confectionery and food companies to explore alternative formulations and reduce dependence on conventional cocoa supplies.
According to Cargill, NextCoa is designed to offer greater pricing stability and long-term supply reliability while maintaining a chocolate-like sensory experience for consumers.
Mia Divecha, senior product line specialist at Cargill, said the collaboration with Voyage Foods is aimed at helping food manufacturers “future-proof” chocolate-based products amid growing supply chain uncertainties.
Under the partnership, Cargill will hold exclusive distribution rights for Voyage Foods’ cocoa-free products in North America, beginning with the US market. To support expansion, Voyage Foods has also added a 284,000 sq ft manufacturing facility in Mason, Ohio.
The companies said grapeseeds allow for a similar alkalization process used in conventional cocoa processing, helping create comparable flavour and colour profiles. The ingredient also supports upcycling opportunities, as grapeseeds can be sourced from by-products generated by other industries, including beverage manufacturing.
The cocoa-free ingredient is available in mild and dark variants and can be used across food bars, bakery products, ice cream and confectionery coatings.
Cargill said the product has a 67% lower carbon footprint compared to traditional chocolate and is free from common allergens such as dairy, soy, peanuts and tree nuts.
The move reflects a broader shift within the global food industry toward alternative chocolate ingredients. Recently, Mondelēz International became one of the first major confectionery companies to test cell-cultured cocoa butter, while Nestlé introduced a chocolate snack in Germany using sunflower seed-based cocoa alternatives.
Meanwhile, global chocolate manufacturer Barry Callebaut has also expanded its cocoa-free portfolio with the development of ChoViva alternatives.
Industry experts believe rising cocoa costs, sustainability concerns and increasing consumer interest in allergen-free and clean-label products are accelerating investment in next-generation chocolate substitutes.