Nestlé is set to introduce a groundbreaking product in Germany that features cocoa-free chocolate, thanks to its collaboration with ingredient supplier Planet A Foods. The new Nestlé Choco Crossies Snack Vibes will incorporate Planet A Foods’ innovative ChoViva ingredient, marking a pivotal milestone for the food and beverage industry as global leaders embrace novel ingredients to propel brand growth.
Slated for launch in April, this product aims to engage a younger demographic, particularly Gen Z consumers. Marc Nussbaumer, the business executive officer for Nestlé’s confectionery division in Germany, stated, “This is a generation navigating constant digital noise, looking for small ways to hit the reset button. We developed these new varieties specifically for those moments – creating a snack that engages the senses and offers a brief, personal chill-out vibe.”
ChoViva is crafted from ground sunflower seeds, which are fermented and roasted before being blended with plant-based fats, grape seed flour, and sugar, according to a representative from Planet A Foods. The composition of Choco Crossies Snack Vibes consists of 74% ChoViva and 26% cornflakes, although the spokesperson did not confirm whether the product would be made available in other markets beyond Germany.
The success of the April launch will determine the potential for additional cocoa-free products under this partnership. Early tests indicate that ChoViva has garnered a positive response, especially from younger consumers like Gen Z.
Notably, the alternative to cocoa is already featured in approximately 120 products across ten countries, showcasing its versatility. Dr. Maximilian Marquart, CEO of Planet A Foods, emphasized the strategic partnership with Nestlé, stating that it enhances ChoViva’s role as a key ingredient for brands. He remarked on their commitment to helping brands connect with future consumers effectively.
Planet A Foods recently entered a partnership with Barry Callebaut, a global player in chocolate and ingredients, further promoting cocoa-free alternatives. Barry Callebaut’s head of global strategy, Christian Hansen, highlighted the company’s use of technology to navigate the current cocoa-market volatility, indicating a proactive approach to growth.
Dries Roekaerts, president for customer experience at Barry Callebaut, described the collaboration as a milestone in diversifying their offerings. He noted that these cocoa-free alternatives are intended to complement traditional chocolate rather than replace it.
