Food staples like chocolate are currently facing a significant existential threat. Unfortunately timed just before Valentine’s Day, major chocolate manufacturers are struggling with soaring cocoa prices, which are at a 46-year high—about 65% higher than they were a year ago. In response, Voyage Foods, an innovative food company based in the San Francisco Bay area, believes it has developed an alternative to traditional chocolate: a plant-based, cocoa-free chocolate product. Utilizing proprietary technology along with upcycled seeds and fruits, Voyage Foods aims to create a sustainable chocolate alternative. The company recently released a life cycle assessment demonstrating how its cocoa-free chocolate is more sustainable than conventional options. Their processes consume 99% less blue water, emit 84% fewer greenhouse gases, and require less land—critical since cocoa bean production is a significant driver of deforestation.
“The chocolate industry is concentrated in a narrow band around the equator, making it particularly vulnerable to climate change due to its sensitivity to environmental shifts,” explained Kelsey Tenney, vice president of research and development and a founding team member at Voyage, in an interview with Food Dive. “Cocoa is increasingly popular, and the rising demand is pushing up prices for consumers.” Noticing this challenge, Voyage Foods is focused on creating an alternative that mimics the qualities of cocoa but is independent of the environmental pressures associated with conventional cocoa.
“When people consider foods with the highest greenhouse gas emissions and water footprints, they often think of animal products,” said Adam Maxwell, CEO of Voyage Foods, in an interview with Food Dive. “However, per kilometer, coffee and chocolate are also among the most significant contributors to greenhouse gas emissions in the food industry.” The concept behind Voyage was inspired by the realization that the taste of a cocoa seed is vastly different from the chocolate that consumers adore. Maxwell stated, “The molecules found in cocoa seeds can also be sourced from other ingredients, so we asked ourselves if we could utilize different inputs, process them similarly, and achieve the same flavor profile.”
The company’s manufacturing approach begins by mapping the molecular profiles from the initial stages to the final chocolate product, seeking to replicate this in a cost-effective and environmentally friendly manner. The last step involves “flavor compounding,” where they combine molecules to create an entire piece of cocoa-free chocolate. Voyage’s formulation includes a blend of vegetable oils, cane sugar, grape seeds, sunflower protein flour, natural flavors, sunflower lecithin (an emulsifier), and salt, emphasizing a product that is easy to swallow and potentially fortified with calcium citrate for added nutritional benefits.
Voyage Foods identifies itself as a cocoa-free chocolate provider, competing with industry giants like Barry Callebaut, as well as smaller startups aiming to deliver similar products. In addition to chocolate, Voyage Foods has launched a hazelnut-free spread that employs similar technology, designed as a plant-based, cocoa-free alternative to Nutella, and recently made available in Walmart stores nationwide.
Regarding taste, Voyage has conducted both internal assessments and larger external sensory tests to compare its product with other business-to-business chocolates. According to Tenney, the results indicated that their product matches the taste of conventional chocolates, reinforcing their commitment to consumer satisfaction. “To us, that means consumers like our product just as much as traditional chocolate, and we are meeting expectations for what chocolate should taste like,” she said.
As for Voyage Foods’ future endeavors, Maxwell noted that they are focused on expanding their product portfolio. “Chocolate isn’t just a single product; the coating for ice cream differs from the chocolate used in cookies. Our goal is for companies like Chips Ahoy to source chocolate chips from us, while also supplying chocolate shells for ice cream manufacturers,” he explained. Just last year, the company had virtually no retail presence, but now they serve over 200,000 students in schools and are available in 1,200 Walmart stores. “Growing our footprint is a top priority for us this year, alongside expanding business partnerships and ingredient sales,” he concluded.