FAQs

Bean-to-bar alternative chocolate refers to our innovative approach that follows traditional chocolate-making processes but substitutes cocoa beans with European-grown fava beans. We control every step of production, from bean sourcing to final formulation, ensuring quality, transparency, and sustainability throughout the entire process.

Nukoko is currently available exclusively for B2B partnerships with food manufacturers. We’re preparing for our launch in 2025 and are currently engaging with manufacturing partners interested in incorporating our ingredients into their products. If you’re a manufacturer interested in our ingredients, please contact our team.

Traditional chocolate, made from cocoa beans, faces several environmental challenges:

• Chocolate has the 5th highest carbon footprint among food products
• Significant deforestation, particularly in West Africa
• High water consumption (1,700 litres per 100g of chocolate)
• Climate vulnerability leading to supply shortages
• Complex global supply chains with limited transparency

At Nukoko, we envision a world where chocolate production enhances, rather than depletes, our planet’s resources.

Yes. Our ingredients are designed as a 1:1 replacement for traditional chocolate across all applications. They perform identically in manufacturing processes, requiring no additional equipment or process changes.

Yes. We offer both milk chocolate alternatives and dairy-free options to meet different manufacturing needs.

We’re actively seeking manufacturing partners for our 2025 launch. Please contact our team to discuss how our ingredients can support your product development goals.

Nukoko performs excellently across all traditional chocolate applications, including:

• Confectionery coatings
• Baking and pastry
• Ice cream and frozen desserts
• Beverages
• Fillings and ganaches
• Moulded products

We’re actively seeking manufacturing partners for our 2025 launch. Please contact our team to discuss how our ingredients can support your product development goals.

Absolutely. Through our innovative process, we’ve successfully recreated the rich, complex flavor profile of traditional chocolate. Our ingredients deliver the indulgent experience consumers expect, with many tasters unable to distinguish between our products and traditional chocolate.

Yes. Our ingredients perform exactly like traditional chocolate in baking applications, maintaining their properties when exposed to heat and integrating seamlessly with other ingredients.

We source our fava beans from European farmers, primarily in the UK and EU. By utilising local ingredients, we significantly reduce transportation emissions while supporting regenerative agricultural practices.

Yes. Our products generate up to 90% less carbon emissions… than traditional chocolate. This significant reduction comes from:

– Local sourcing that eliminates long-distance transportation
– Utilizing regenerative crops that enhance soil health
– Simplified processing that reduces energy consumption
– Transparent supply chains that minimize waste

Our process mirrors traditional chocolate production but uses fava beans instead of cocoa:

1. We source European-grown fava beans
2. Through our innovative processing, we develop the complex flavor profiles associated with chocolate
3. The beans are carefully dried, roasted, and ground
4. The resulting material is formulated into our range of chocolate alternatives
5. The final products are tested to ensure consistent quality and performance

This approach allows us to create premium chocolate ingredients with significantly reduced environmental impact.

Fava beans provide several powerful advantages for our chocolate alternatives:

– Regenerative agriculture: As nitrogen-fixing plants, fava beans naturally enrich soil health, reducing the need for synthetic fertilizers

– Rotation crop benefits: Farmers have used fava beans for centuries as rotation crops to break disease cycles and regenerate soil between primary plantings

– European sourcing: Unlike cocoa, fava beans thrive in European climates, enabling local sourcing with transparent supply chains

– Nutritional profile: Naturally rich in protein, fertiliser, and antioxidants, allowing us to create alternatives with 40% less sugar

– Climate resilience: By utilising crops suited to European conditions, we’re building a more stable supply chain less vulnerable to climate volatility

This innovative approach creates chocolate alternatives that perform like traditional chocolate while actively benefiting agricultural systems.