Cargill and Voyage Foods have launched their cocoa-free chocolate range, NextCoa, in North America as part of efforts to create more sustainable and allergen-friendly alternatives to traditional chocolate products.
The launch follows a partnership formed two years ago between the two companies to develop bean-free chocolate solutions aimed at reducing the environmental impact of cocoa production. Initially, the products are being introduced in the United States through distribution partnerships with Batory Foods, Blendtek and Gillco Ingredients, with plans to expand into Canada in the near future.
NextCoa will be available in two varieties — a Mild version inspired by milk chocolate and a Dark Mild format offering a flavour profile between milk and dark chocolate. The products will be supplied as bake-style drops along with tempering and non-tempering wafers suitable for use in confectionery, bakery, snack coatings and ice cream applications.
Founded in 2021 by Adam Maxwell, Voyage Foods focuses on developing sustainable pantry products made without cocoa or common allergens. Its product portfolio includes cocoa-free spreads, nut-free alternatives and beanless coffee created from ingredients such as sunflower seeds, grape seeds, chickpeas and rice hulls. The company’s products are currently available at more than 1,400 retail locations across the US.
For its cocoa-free chocolate products, Voyage Foods uses upcycled grape seeds sourced from wine industry byproducts and combines them with sunflower kernel flour, vegetable fats, sugar, sunflower lecithin and natural flavourings. Fermentation and roasting methods are then used to create a chocolate-like taste and texture.
The companies highlighted that NextCoa products are free from the nine major allergens, addressing growing demand for safer food options among consumers with allergies. According to Cargill, nearly one in ten Americans lives with at least one food allergy.
Consumer interest in sustainable chocolate alternatives has also been rising. Research cited by Cargill indicates that many consumers are seeking environmentally responsible cocoa products, while global interest in foods made with upcycled ingredients continues to grow.
Voyage Foods CEO Adam Maxwell said the partnership with Cargill would help scale the company’s alternative chocolate solutions and make them accessible to a broader group of manufacturers. Under the agreement, Cargill also serves as Voyage Foods’ exclusive global B2B distribution partner.
For Cargill, the collaboration aligns with wider sustainability goals and efforts to reduce emissions associated with its cocoa business. Traditional chocolate production is linked to high greenhouse gas emissions, water consumption and deforestation, while climate-related challenges have also contributed to rising cocoa prices and shrinking global cocoa supplies.
According to life-cycle analysis data shared by the companies, NextCoa products can reduce water usage by 95 percent, lower land-use impact by 90 percent and cut carbon emissions by 67 percent compared with conventional chocolate.
Cargill has also been exploring other alternative cocoa technologies, including collaborations involving cultivated cocoa and participation in innovation programmes focused on sustainable chocolate production. The company joins several global food manufacturers investing in the emerging alternative chocolate segment alongside startups developing cocoa-free and cell-based cocoa products.
Kojo Amoo-Gottfried said the NextCoa range is designed to expand consumer and manufacturer choices by offering new ways to deliver chocolate-like flavours and indulgent experiences while supporting a more resilient food system.