Founded in 2022 by second time chocolate entrepreneurs Ross Newton and Kit Tomlinson alongside ‘rockstar’ cocoa research scientist Professor David Salt, Nukoko have developed a fermentation process that closely mimics a traditional cocoa fermentation, allowing them to transform the humble fava bean into a delicious chocolate alternative.
By utilising fava beans, a nitrogen fixing plant commonly used as a rotational crop in agriculture, Nukoko’s chocolate alternative produces up to 90% less CO₂ emissions than chocolate without the need for further deforestation, nor does it have any related child labour issues. Their ‘bean-to-bar’ choc boasts 40% less sugar and a host of positive nutritional benefits such as high protein, fibre, and antioxidants inherent in the fava bean.
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