Is Fermented Rice the Answer to the Chocolate Crisis?

Chocolate is one of the world’s favorite indulgences, but its future looks uncertain.

Cocoa prices have reached record highs, and climate change is threatening crops in West Africa, where most of the world’s cocoa is grown.

As a result, food companies are racing to find new ways to make chocolate without cocoa beans.

“Chocolate” Made from Rice

In the UK, one company believes rice could be the answer. Win-Win, a startup based in London, has created a chocolate alternative made from fermented rice, grains, and legumes, reports the Guardian.

It looks and tastes like traditional chocolate, but it contains no cocoa. The process is similar to normal chocolate-making. The grains are fermented, roasted, and mixed with ingredients like carob, fats, and sugar to create a rich and smooth product.

A Matter of Survival

Mark Golder, the company’s chief executive, said cocoa-free chocolate could help the industry survive.

“Prices have more than quadrupled in three years,” he said. “For many small businesses, that can mean closing down. We need a new way forward.”

An Industry in Crisis

The idea is gaining traction across Europe. Golder said more brands are contacting Win-Win every week to explore cocoa-free options.

Other companies are also experimenting with similar technologies. In Germany, Planet A Foods makes a chocolate-like product using oats and sunflower seeds.

Its process cuts carbon emissions and water use by up to 90 percent compared with traditional chocolate. In Switzerland, Barry Callebaut is testing chocolate grown from cacao plant cells in a lab.

Another Chocolate Alternative

In the United States, California’s Voyage Foods is developing a chocolate alternative made from grape seeds, sunflower protein, and shea butter. The company has raised more than $40 million to expand production.

A Sustainable Shift

Experts say these innovations are part of a larger shift toward sustainable foods. Professor Tim Spector from the UK-based health company Zoe said the trend is promising for the environment.

However, he warned that cocoa-free chocolate might not have the same nutritional benefits as real dark chocolate, which contains healthy compounds called flavanols.

For now, the world’s sweet tooth isn’t going anywhere. But the way we make chocolate could change forever.

This article is made and published by Anna Hartz, who may have used AI in the preparation