FOOD FORWARD
into one of the most popular flavors in the world to develop chocolate from fabas – which they source locally, reducing their carbon footprint to a minimum from the very start. What are you biting into? Faba beans contain vicilin, a seed storage protein also found in cocoa beans that, once it is broken down, and the peptides are roasted, produces chocolatey flavors. “Our chocolate alternative is crafted using precision fermentation” explained NuKoKo’s founders, chocolate entrepreneurs Ross Newton and Kit Tomlinson and cocoa research scientist Prof. David Salt. “We use a microbial library of cocoa flavors to perfectly match chocolate in terms of flavor, thickness, and texture.” NuKoKo, though, is on a mission not just
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