Nukoko uses a patent-pending fermentation technology to recreate chocolate flavors from fava beans, producing a cocoa-free alternative that melts, molds, tempers and integrates into existing confectionery production lines. The product is positioned as more sustainable — the company says its process can reduce carbon emissions by up to 90% versus traditional cocoa — and healthier, with about 40% less sugar and higher protein, fiber and antioxidant content. Nukoko was founded in 2022 by Ross Newton, Kit Tomlinson and Professor David Salt to build chocolate from local, nitrogen-fixing fava beans that can be grown in the UK. The company completed a $1.5M seed round in March and has development agreements with Swiss retailer Coop Group. With Döhler’s recent investment and strategic partnership, Nukoko plans to scale from pilot to industrial production by 2025 using 10,000-litre fermentation batches. Döhler will also provide regulatory and food-safety expertise as Nukoko prepares to commercialize its product. Nukoko makes cocoa-free chocolate from fava beans using a fermentation process analogous to traditional cocoa fermentation. The company says fava beans are a nitrogen-fixing crop that can be grown within the UK, enabling lower land-use impact. It claims its bars produce 90% fewer carbon emissions than conventional chocolate and avoid the deforestation and ethical issues linked to cocoa supply. Nukoko’s chocolate is described as high in protein, fiber, and antioxidants and contains 40% less sugar than regular chocolate. Founded in 2022 by Ross Newton, Kit Tomlinson, and Professor David Salt, the company took part in IndieBio and was included in the Foodtech 500. Nukoko has secured development agreements with Swiss retailer Coop Group and is scaling its production technology following recent fundraising.

Total raised

$2M

Funding rounds

2

Latest round

Seed

Latest activity

Mar 2024