Inside Scoop: How NotCo AI Creates Cocoa-Free Chocolate
Imagine a world where chocolate does not rely on cocoa production?
Cocoa production has a severe impact on and climate change, as well as feeling the effects itself.
But thanks to NotCo's AI tool, Giuseppe, this is rapidly becoming a reality.
NotCo has introduced a novel cocoa-free chocolate bar, designed to offer a sustainable alternative amid the increasing challenges in traditional cocoa farming.
For four years in a row, Ghana and the Ivory Coast — which produce 60% of the world’s cocoa — have experienced a poor harvest, resulting in a cost rise of 400% in the last 12 months.
Digital innovation in the food industry
NotCo's core mission is to transform the food industry by enhancing sustainability.
The company focuses on delivering plant-based alternatives that significantly reduce carbon dioxide emissions compared to meat and dairy products.
The driving force behind NotCo's innovative products is Giuseppe, an AI platform that substantially improves food production's ethical and cost aspects.Fernando Machado, the Global Chief Marketing Officer for the NotCo says: “We created this AI platform, which we named Giuseppe after the painter Giuseppe Arcimboldo from the mid-1500s who used to do portraits with fruits and vegetables.
“It's basically creating art with plants.”
Giuseppe is programmed to comprehend the molecular structure of ingredients, allowing it to replicate the taste, smell, texture and colour of animal-derived products.
Giuseppe first attempted to add dill to a ‘milk’ formula and it unexpectedly turned it green.
This learning experience has greatly refined Giuseppe's capability to predict the outcomes of incorporating various plants.
NotCo's commitment is clearly seen through their products like NotMayo, which use 97% less water and produce 26% less CO₂ than conventional options.
Innovative approaches to chocolate production
Founded in 2015, NotCo has ventured beyond alternatives to animal products.
Its successfully developed a cocoa-free chocolate bar that seamlessly replicates the sensory profile of traditional chocolate, lessening environmental impacts and addressing the unpredictable cocoa supply dramatically affected by climate change.
Using Giuseppe's analytical prowess, NotCo's team has optimised a blend of upcycled ingredients and sustainable crops.
This blend not only captures the authentic taste of real cocoa but also enhances the bar's overall environmental footprint.
Cocoa processing plants currently operate below capacity due to raw material shortages. NotCo’s breakthrough provides a stable, sustainable solution that could transform raw material sourcing within the confectionery industry.
This innovation aligns with circular economy principles by reducing dependence on resource-intensive commodities like traditional cocoa, which is notorious for driving illegal deforestation.
NotCo uses alternative resources like endemic Chilean cereals and fermented seeds to craft chocolate that delights the palate without the heavy ecological cost.
Additionally, the flexibility of their formula permits exploring other luxury treats such as ice cream and snack bars.
A paradigm shift in sustainable chocolate
Companies like Tony’s Chocolonely, which have been at the forefront of ethical chocolate production since 2005, could benefit from collaborations with NotCo.
Tony’s combats exploitation in the cocoa industry by maintaining a direct, traceable source of cocoa and paying farmers fair, ethical wages.
Merging its sustainable practices with NotCo’s innovative chocolate could further enhance sustainability efforts.
Such partnerships could offer a balanced solution, providing ecological advantages while ensuring the welfare of cocoa farmers is not compromised.
Fernando adds: “The way we do things today, and the reason why I'm saying this today, is that we take an animal-derived product and do a whole analysis on that product — chromatography, physical properties, all sorts of things — to create almost like a DNA or snapshot of what the product is.
“We feed that into Giuseppe, and then Giuseppe proposes four or five recipes that could match that target. Then, the chefs take those recipes, prepare the product, try the product, and give feedback to Giuseppe.”
The fusion of AI with sustainable practices in food production not only opens doors to new culinary delights but also promises a more resilient, environmentally friendly approach to our eating habits.
As digital innovation like Giuseppe takes centre stage, the future of food looks both appetising and sustainable.
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