Food groups develop a taste for cocoa alternatives

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Financial Times 1d ago

Food groups develop a taste for cocoa alternatives - Financial Times

Quick Summary:

Skyrocketing raw commodity prices and growing sustainability pressures are pushing chocolate and confectionery companies to pour funding into finding alternative ingredients for sweet treats.

Tate & Lyle, once a sugar producer and now trying to become a sugar reducer, is working with start-up BioHarvest Sciences to develop synthetic sweeteners derived from plant cells.

These innovations could also provide a solution to regulatory challenges, such as the EU’s new deforestation regulation, which requires proof that commodities such as cocoa were not grown on deforested land, adding further pressure on supply chains and prices.