Döhler cocoa-free chocolate deal with Nukoko: overviewDöhler acquires Nukoko to expand cocoa-free chocolate capabilitiesNukoko uses fava beans, offering resilient, scalable alternative chocolate supplyDeal addresses cocoa price volatility, supply risk and sustainability pressuresDöhler will scale technology globally, leveraging flavour expertise and customer partnershipsCocoa-free solutions move from niche to strategic confectionery industry priority
Ingredients supplier Döhler has acquired British cocoa-free chocolate producer Nukoko.
The move expands Döhler’s presence in the cocoa-free space and, it says, will “address cocoa supply volatility, cost pressure and the growing demand for sustainability-forward ingredient solutions”.
Nukoko’s alt chocolate
Nukoko has developed a cocoa-free chocolate, made from fava beans and designed to “deliver a strong sensory experience without relying on cocoa as the core raw material”.
Fava beans are a resilient crop with a secure global supply and strong foundation for scalable, next-generation chocolate alternative solutions.
Samples of a wide range of products, including confectionery, baked goods and cereals, and ice creams will be available from August 2026.
“By bringing Nukoko into the Döhler Group, we are addressing one of the category’s biggest challenges: delivering great-tasting, scalable, cocoa-free alternatives that help reduce exposure to volatile cocoa markets,” says Kerstin Bergander-Kleinert, head of BU CNP at Döhler.
Döhler and Nukoko will work closely with customers to develop application-specific solutions that combine great taste, supply chain resilience, formulation flexibility and commercial scalability.
“Nukoko’s technology now has the platform to be delivered at scale around the world,” say founders Kit Tomlinson and Ross Newton. “It is incredibly exciting to join the Döhler team. With its global reach and trusted industry expertise, we can create unique solutions that do not currently exist on the market.”
Together, the companies aim to accelerate the future of cocoa-free chocolate alternatives.
Cocoa-free moves into the mainstream
Cocoa alternatives are shifting from the niche to the mainstream, fast.
With cocoa prices at historic highs, climate risks intensifying and supply chains under strain, manufacturers are increasingly looking beyond reformulation tweaks towards fundamentally new raw material strategies.
Cocoa-free chocolate is no longer just about sustainability storytelling, it’s becoming a tool for cost management, supply security and long-term resilience.
Döhler’s move also signals growing confidence that alternative chocolate technologies can now meet the sensory, scalability and commercial demands of mainstream confectionery.
As large ingredient players back and scale these solutions, barriers to adoption for brands are likely to fall, opening the door to wider use across bars, coatings, fillings and frozen and baked applications. The next phase will be about proving consistency, consumer acceptance and price competitiveness at volume.
WATCH: Taste and Texture Broadcast
Want to discover more about the future of confectionery?
Watch ConfectioneryNews' Taste & Texture broadcast on demand .
With experts from Mondelēz International, Ferrero Group, Mintel and NotCo AI, it'll cover everything from the trends driving new taste and texture innovations, to the challenges faced and overcome.
SPEAKERS
Norberto Chaclin, Chief R&D Officer, Mondelēz International
Thomas Chatenier, Global President, Nutella
Fabio Mora, Senior VP of Open Innovation, Ferrero
Alisia Heath, VP of Research & Development, NotCo AI
Honorata Jarocka, Associate Principal, Mintel Food & Drink, Mintel
WATCH NOW
