Barry Callebaut and Planet A Foods have announced a strategic partnership to develop and commercialize cocoa-free chocolate alternatives aimed at reducing reliance on volatile cocoa markets and advancing sustainability.
The agreement will see Barry Callebaut incorporate Planet A Foods’ proprietary cocoa-free technology alongside its existing cocoa-based product range. Both companies said they will bolster their presence across Europe and accelerate international expansion to bring resilient, eco-friendly chocolate options to more consumers.
Christian Hansen, Barry Callebaut’s Head of Global Strategy, said the collaboration harnesses food-technology innovation to open new growth pathways and strengthen resilience against cocoa supply fluctuations. He added the partners are looking forward to working with customers to shape the next generation of chocolate solutions.
Trend highlights:
- Cocoa-free alternative innovation: Developing non-cocoa chocolates helps reduce exposure to cocoa price swings while meeting demand for sustainable choices.
- Sustainable confectionery: Plant-based and resource-light formulations appeal to consumers prioritizing ethical and environmental