Cargill and Voyage Foods have announced a new commercial partnership. Under the partnership, Cargill will act as Voyage Foods' global distributor and expand its chocolate portfolio with products that are free of nut or dairy allergens.
Voyage Foods, founded in 2021, aims to recreate pantry staples using sustainable ingredients and sourcing practices. Its product line includes peanut-free spread, chocolate without cacao, and coffee without coffee beans.
The recent surge in cocoa prices and problems with supply and demand have increased the search for producing chocolate without cocoa. ConfectioneryNews recently reported on a startup, Nukoko, developing cocoa-free chocolate made from faba beans.
Voyage Foods’s cocoa-free confectionery range, which is formulated from a blend of grape seeds, sunflower protein flour, RSPO-certified palm oil, and shea kernel oil, may be used in such applications as bakery, ice cream, and confectionery.
Adam Maxwell, chief executive officer and founder of Voyage Foods, said the company has always been focused on solving human and environmental health challenges through food,
“The best way to accomplish this is by supplying the world’s food brands and manufacturers with our impactful ingredients. Partnering with Cargill, a leader in the food industry for over 100 years, is the perfect way to scale these solutions globally to offer food manufacturers the ability to integrate cocoa-free confectionery and spreads produced with no nut or dairy allergens used in the recipe formulation, into their portfolios. Together, we’re amplifying our impact on people and the planet.”
Voyage Foods’ existing range of cocoa-free confectionery will initially be rolled out in Europe before being made available in other global regions.
“Cargill is proud to partner with Voyage Foods, investing in the next generation of even more sustainable food solutions,” said Inge Demeyere, managing director of bakery, ice cream, and chocolate confectionery Europe at Cargill.
“We want to be our customers’ main source of inspiration and growth, setting new standards for innovating and collaborating. To do this, we’re anticipating future trends by focusing on exciting, high-value categories such as ice cream, sweet bakery, and chocolate confectionery.”
