Chocolate products could be in for a shake-up, as manufacturers race to develop cocoa alternatives.

A Rabobank report shows food companies are looking into new technologies to substitute traditional beans.

Climate-related pressures are driving up global cocoa prices, and disrupting supply chains.

RaboResearch analyst Paul Joules says companies will look into fermenting plants like oats and seeds for an alternative - to use in products like chocolate fillings.

"The taste can be a little bit different, it can be a bit more sour if they don't quite get the fermentation right - and it's not necessarily a direct replacement for a typical chocolate bar."

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