Choc-full of eco beans
UK STARTUP Nukoko is using homegrown faba beans to create a cheaper, eco-friendly alternative to chocolate – so is a new love just around the corner for those with a sweet tooth?
Nukoko’s pulse-based innovation has a lot going for it. Along with the product’s taste and texture, which has a satisfying nuttiness and snap, other advantages include 40 per cent less sugar content and 90 per cent lower carbon footprint than typical chocolate, plus supply consistency.
The alt-chocolate’s debut comes as the industry is struggling, with sourcing impacted by climate change, deforestation and rising demand. Cocoa prices are at an all-time high, with an increasing supply deficit.
Aware of the mounting crisis, chocolate industry insiders Ross Newton and Kit Tomlinson founded the business in Guildford, Surrey, in 2022.Work on a solution was turbo- charged when they were joined by co-owner, renowned scientist Professor David Salt.
Weather resistant and capable of thriving in cool climates, the legumes (vicia faba) that produce the faba seeds and beans, also known as broad beans, are used both for human consumption and animal feed. Now on the economic and health radars as never before, the nutrition-rich plants take nitrogen from the air, enriching poor soil and minimising any need for fertiliser.
“There has to be a solution to ensure the future of chocolate. We are the new wave of bean-to-bar manufacturing, harnessing the power of locally grown beans that does not involve any human exploitation,” explains Newton who sees a parallel with the lab-grown meat market.
Currently pre-revenue Nukoko is forecasting a £1million plus turnover in quarter one next year. Investment so far is £396,000. A further raise of £1.2m or more is now under way.
The company uses its proprietary fermentation process, then dries, roasts and grinds the beans to make powder and chocolate.
An international patent is pending on Nukoko’s formulation which has multiple business-to-business applications, and a first trial with M&M-style peanuts was a sell-out.
“We are a one-to-one replacement and our powder can be used to make chocolate, drinks, cakes or as a cover for biscuits and be included in cereals and fondants,” says Newton. “With Professor Salt’s expertise we have been able to curate flavours, increase fruitiness and introduce new notes such as caramel or coffee. Our technology has potential for other bean varieties too.”
Now in an exploratory agreement with Swiss co-operative giant Halba, Nukoko is keen to partner with others such as delis, independents and catering suppliers.
As for a perfect match, that “would be to see our chocolate covering a Greggs’ doughnut or in Pret a Manger,” adds Newton.
‘There has to be a solution to ensure the future of chocolate’