October 29, 2025 – Rising cocoa prices, caused by climate change, deforestation, and crop diseases, have pushed manufacturers to look for cocoa alternatives. In addition to carob, a variety of ingredients, including fava beans, fruit seeds, vegetable seeds, oats, sunflower seeds, barley, wheat, legumes, and grains, have been used as substitutes for cocoa in cocoa-free chocolate. Innova Market Insights looks at these cocoa alternatives, how they mimic the sensory qualities of traditional cocoa, and the key innovators.
Early IP Wave Signals Growth in Cocoa-Free Chocolate
We are now seeing the first wave of patents in cocoa-free chocolate. This shows that the category is moving from niche experimentation to formal intellectual property (IP) protection. Filings remain limited because the category is new; the first players appeared only 3 to 5 years ago. Replicating cocoa’s complex profile is technically challenging. Many innovators still depend on trade secrets or delay filing due to costs and strategy. Much innovation is still in a “secret phase,” so today’s filings are just the tip of the iceberg. With cocoa prices at record highs, we expect patent activity to speed up as companies look for resilient, sustainable alternatives.
What Are Cocoa-Free Chocolate Patents Focusing on?
The patents focus on making cocoa-free chocolate using non-animal, plant-based ingredients. Shea butter, algae-derived fats, soybean oil, and similar products can serve as non-animal fats to replace cocoa butter in cocoa-free chocolates. Cocoa substitutes made from brewer’s grain protein can be used to create chocolate-like foods with good flavor, mouthfeel, and color.
Patent Race: Startups vs. Established Ingredient Leaders
Voyage Foods, WNWN Food Labs, Nukoko Ltd, and Planet A Foods are among the startups holding patents for cocoa-free chocolate. More established ingredient companies are also innovating in cocoa-free chocolate. Fuji Oil Co. Ltd, a Japanese company that specializes in food ingredients, holds patents for cocoa substitutes made from brewer’s grain protein for chocolate-like uses. AAK AB, which focuses on plant-based fats and oils, has patents related to cocoa substitutes for chocolate and similar products. These patents cover chocolate made with cocoa extender compositions that use shea residue as a cocoa replacer, offering a taste like cocoa.
Voyage Foods: Upcycled Fruit or Vegetable Seeds as a Cocoa Substitute
Voyage Foods, a US-based startup, makes cocoa-free chocolate using upcycled grape seeds instead of cocoa. Voyage Foods has patented methods for creating this chocolate by roasting and processing plant-based materials. These cocoa-free chocolate replicas have the same flavor, aroma, and texture as regular chocolate. Following the clean label and sustainability trends, their products are marketed as cocoa-free, dairy-free, nut-free, and free from common allergens. Together with Cargill, Voyage Foods provides a sustainable chocolate substitute that cuts carbon emissions by 67%, reduces land use by 90%, and lowers water use by 95% compared to traditional chocolate.
WNWN Food Labs: Combining Carbo with Fermented Cereals
WNWN Food Labs is another startup that makes cocoa alternatives. It blends carob with fermented grains like barley, wheat, and millet. The startup also uses non-animal fats like shea butter. WNWN Food Labs utilizes fermentation and roasting methods several times, adjusting temperatures and times to create a specific flavor and aroma profile similar to that of chocolate with cocoa.
Nukoko: Sustainable Chocolate Alternative with Fava Beans
Nukoko Ltd’s patented fermentation process mimics traditional cocoa fermentation. Using microbial fermentation, they turn high-protein legumes like fava beans and adzuki beans into sustainable cocoa-free chocolate, from bean to bar. Nukoko Ltd’s cocoa-free chocolate has 40% less sugar and offers more protein, fiber, and antioxidants than regular chocolate.
Planet A Foods: Cocoa-Like Flavor Profiles
Planet A Foods is a food tech startup that created a chocolate flavor profile called ChoViva. This flavor doesn’t have cocoa or any cocoa-derived solids. The company works with brands like Lindt, Lufthansa, Peter Kölln, Deutsche Bahn, and Lambertz. They use fermentation and roasting methods to transform plant materials such as oats, sunflower seeds, jackfruit seeds, grape seeds, and fava beans into flavors that taste like cocoa. The seeds undergo fermentation, are roasted at low temperatures, and are mixed with emulsifiers, flavors, and fats like shea butter to create a cocoa-free chocolate alternative.
What’s Next in Global Cocoa-Free Chocolate Trends?
Technology will play a role in the future of chocolate, especially cocoa-free chocolate. By using plant cell culture techniques, cocoa plant cells can grow in controlled environments like bioreactors. This technology produces chocolate ingredients that are the same as those from cocoa trees without needing the trees. By genetically modifying plant cells, researchers can even improve other traits such as flavor and growth speed.
Additionally, cocoa-free chocolate alternatives are an opportunity to cater to consumer demand for healthy indulgence. By adding high-protein, low-sugar, and fiber-rich ingredients, cocoa-free chocolate can meet the needs of consumers looking for healthier treats. More conscious consumers can be attracted by brands that upcycle food waste, vegetable seeds, and grains to create sustainable cocoa alternatives for cocoa-free chocolate. This approach appeals to eco-conscious consumers by lowering carbon footprints, reducing water usage, and decreasing land requirements. By embracing technology and sustainable practices, brands can continue to offer consumers chocolate despite cocoa supply issues.
This article is based on Innova’s Trending in Cocoa-Free Chocolate – Global report. This report is available to purchase or with an Innova Reports subscription. Reach out to find out more.