Nestlé Germany is testing cocoa-free chocolate alternatives in its confectionery portfolio, launching a new “Snack Vibes” line under its Choco Crossies brand made using ChoViva, a cocoa-free chocolate ingredient developed by German food-tech company Planet A Foods.
are made using ChoViva, a cocoa-free chocolate ingredient developed by Planet A Foods.
The new product line is designed to target younger consumers seeking modern, convenient snack options, while also responding to growing interest in more sustainable ingredients.
Planet A Foods CEO, Dr Maximilian Marquart, said ChoViva is positioned as a strategic ingredient platform for global food brands.
“We support brands to directly engage with younger generations and build lasting relevance with the consumers of tomorrow,” Marquart said.
Nestlé Germany executive officer for confectionery, Marc Nussbaumer, said the new range was developed with Gen Z consumption habits in mind.
“This is a generation navigating constant digital noise, looking for small ways to hit the reset button,” Nussbaumer said.
“We developed these new varieties specifically for those moments – creating a snack that engages the senses and offers a brief, personal chill-out vibe.”
Cocoa alternatives gain traction
ChoViva is designed to replicate the taste and functionality of chocolate while being produced without cocoa. The ingredient is made from locally available crops such as sunflower seeds, creating a chocolate-like product with a potentially lower environmental footprint.
The technology has attracted growing interest from global confectionery manufacturers as cocoa prices remain volatile and companies search for ways to diversify supply chains.
Cocoa prices surged to an unprecedented US$11,900 per metric tonne in late 2024 – more than four times the historic average. While it corrected by late 2025, prices are still roughly double what they were in 2023.
Rabobank said the price swings are tied to climate and disease challenges, supply disruption and price volatility, increasing pressure from tightening deforestation regulations and deeper systemic challenges.
Planet A Foods has entered a long-term commercial partnership with global chocolate manufacturer, Barry Callebaut, to scale production and accelerate global distribution of cocoa-free chocolate alternatives.
Barry Callebaut’s head of global strategy, Christian Hansen, said the collaboration would help the company navigate volatility in cocoa markets.
“Through this partnership with Planet A Foods, Barry Callebaut is embracing technology to open further avenues for growth while enhancing our resiliency to today’s cocoa-market volatility,” Hansen said.
The partnership aims to expand the availability of cocoa-free chocolate ingredients while maintaining traditional cocoa as a core part of the company’s portfolio.
“These non-cocoa innovations are not meant to replace traditional chocolate but to complement it,” said Dries Roekaerts, president of customer experience at Barry Callebaut.
Industry collaboration on cocoa sustainability
Alongside experimentation with alternative ingredients, major chocolate manufacturers are also collaborating to strengthen the resilience of traditional cocoa supply chains.
Nestlé, Lindt & Sprüngli, Mars, Mondelēz International and The Hershey Company have jointly established the TogetherCocoa Foundation in Geneva to accelerate industry collaboration and improve livelihoods for cocoa farmers.
The initiative aims to address structural challenges in the cocoa sector, including the living income gap faced by farming households in Côte d’Ivoire and Ghana.
Nestlé said the foundation builds on its existing Nestlé Cocoa Plan and Income Accelerator Program, which aim to improve farmer incomes and support more sustainable cocoa production.
The organisation will work with governments, supply chain partners and other industry stakeholders as it develops long-term strategies to strengthen the global cocoa sector.
Together, the rise of cocoa alternatives such as ChoViva and collaborative sustainability initiatives highlight the confectionery industry’s dual approach to the future: diversifying ingredients while continuing to invest in the resilience of traditional cocoa supply chains.
