What is NuKoKo?
The future of chocolate isn’t where you expected it to be; NuKoKo is set to change it.
In a world where chocolate has become synonymous with both indulgence and environmental concern, a pioneering team of chocolate industry experts began the journey of asking a simple question. What is the future of chocolate did not depend on cocoa?
Meet Nukoko, where we're reimagining chocolate from the ground up – quite literally. While traditional chocolate traverses an average of 4,346 miles before reaching manufacturers, our solution grows right here on European soil. The secret?
Switching the cocoa bean for the humble fava bean (otherwise known as the green bean) is a groundbreaking process that's about to change everything we thought we knew about chocolate production.
The team behind NuKoKo: Kit Tomilson (Left), Professor David Salt (Centre), Ross Newton (Right)
“Our story isn’t just about innovation; it’s about necessity meeting experience. ”
After spending a decade in the chocolate industry, our founders witnessed firsthand the mounting challenges: soaring cocoa prices, devastating deforestation, and a supply chain increasingly vulnerable to climate change.
By 2050, experts predict we could lose up to a third of all cocoa trees. The question wasn't if we needed an alternative – it was how quickly we could create one.
What makes Nukoko's approach unique?
Through a sophisticated fermentation process, we transform locally sourced Fava beans to chocolate, delivering:
•90% lower carbon emissions
•40% less sugar required
•Matches the traditional chocolate taste
•Process supports soil regeneration
What’s the future for NuKoKo?
With support from industry giant Döhler and a clear vision for sustainable chocolate production, we're not just creating an alternative – we're building the future of confectionery. Our cocoa-free chocolate will be available for B2B partners in 2025, offering a solution that's not only environmentally conscious but also commercially viable.
“We are excited by our collaboration with Döhler, one of the world’s leading fermentation experts. Their support is crucial in helping us achieve industrial-scale production and bring our revolutionary chocolate alternative to market.”
