Cargill and Voyage Foods launched NextCoa™, a sustainable cocoa-free chocolate alternative offering lower emissions, allergen-free ingredients and supply stability.
Cargill has partnered with Voyage Foods to introduce NextCoa™, a cocoa-free confectionery alternative, to the North American market, beginning with the United States. The innovative product line has been designed to replicate the rich and indulgent flavor profile consumers associate with chocolate while eliminating the need for cocoa as a raw material. By combining alternative plant-based ingredients with traditional chocolate-making techniques, the companies aim to provide manufacturers with a new and more resilient option for confectionery production.
The launch reflects a growing demand within the food industry for sustainable, cost-stable and allergen-friendly alternatives to conventional ingredients. Rather than positioning NextCoa™ as a direct replacement for chocolate, the companies describe it as an expansion of consumer choice and a fresh approach to delivering chocolatey flavors. According to company executives, the initiative is intended to help manufacturers continue creating indulgent treats while reducing dependence on cocoa supply chains that are increasingly affected by climate challenges, price fluctuations and supply instability.
Kojo Amoo-Gottfried, Vice President and Managing Director of Cocoa and Chocolate for Cargill Food North America, explained that the NextCoa™ portfolio opens new opportunities for food brands and confectionery producers. He emphasized that the product line is designed to inspire innovation while also supporting a more adaptable and resilient global food system. The launch comes at a time when cocoa prices and availability have become major concerns across the confectionery sector, encouraging manufacturers to explore alternative ingredients and sourcing models.
NextCoa™ products are created using plant-based raw materials, including grape seeds, which contribute to both supply stability and environmental sustainability. The companies claim the cocoa-free formulation offers a significantly reduced environmental impact, generating a carbon footprint approximately 67 percent lower than that of conventional chocolate products. This sustainability advantage aligns with the increasing focus among consumers and manufacturers on climate-conscious food production and environmentally responsible sourcing.
In addition to sustainability benefits, the NextCoa™ range has been formulated to meet diverse dietary and allergen-related requirements. The products are free from major allergens such as dairy, soy, peanuts and tree nuts, making them suitable for a broader range of consumers. The confectionery alternatives are also vegan-friendly and certified Kosher pareve and Halal, further expanding their appeal in multiple consumer markets and food applications.
The development of NextCoa™ combines Voyage Foods’ patented food technology expertise with Cargill’s extensive supply chain capabilities and commercial reach. Voyage Foods, known for creating alternative versions of popular food products, developed the core technology behind the cocoa-free concept, while Cargill is leveraging its global distribution network to bring the innovation to large-scale food manufacturers. Adam Maxwell, Founder and CEO of Voyage Foods, stated that the collaboration with Cargill will help accelerate the company’s mission of reimagining how widely loved foods are produced and consumed.
Initially, the NextCoa™ range in the United States will be available in two flavor profiles: Mild, which resembles milk chocolate-style flavors, and Dark Mild, which combines dark and milk chocolate-inspired notes. The products are available in formats suitable for various applications, including inclusions for snack bars, bakery items and ice cream, as well as coatings for confectionery products such as truffles and snack treats.
As part of the commercial partnership, Cargill will serve as the exclusive global business-to-business distributor for Voyage Foods. To strengthen distribution within the United States, the company is collaborating with regional ingredient suppliers including Batory Foods, Blendtek and Gillco Ingredients, an Azelis company. Cargill also plans to expand availability to customers in Canada in the near future.
