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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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."
LISTEN ABOVE

With a straight down the middle approach, Heather du Plessis-Allan Drive on Newstalk ZB delivers the very latest news and views to New Zealanders as they wrap up their day.

Heather du Plessis-Allan Drive

Paul Joules: RaboResearch analyst on the rise in chocolate companies looking to develop alternatives

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/b9492c47-941e-45e6-9389-b3d7005cb13b/transcript