The chocolate industry is undergoing pivotal changes as companies strive for sustainability and ethical practices to combat climate challenges and meet consumer demand for healthier options. Recent initiatives by industry leaders such as Olam Food Ingredients (ofi) and innovative biotech firm Born Maverick herald exciting advancements aimed at transforming how chocolate is produced and perceived.
ofi, recognized as a leading supplier of food and beverage ingredients, has teamed up with major companies including LOTTE, Fuji Oil, and MC Agri Alliance to launch its first cocoa biochar pilot project. Located in Dankwa County, Central Province, Ghana, this innovative initiative seeks to convert waste cocoa pod husks, often discarded, into biochar through combustion processes using biochar cone machines.
This biochar will effectively trap carbon from cocoa crop residues—carbon traditionally released back to the atmosphere when these residues decompose. The carbon capture not only aligns with climate action goals but also enriches the soil used for cocoa cultivation. By applying biochar on cocoa farms, farmers can improve soil fertility and structure, combatting erosion and preventing the loss of nutrients to groundwater and surface waters.
Andrew Brooks, Global Head of Cocoa Sustainability at ofi, stated, “Together with LOTTE and partners, we plan to implement a biochar pilot aimed at reducing the carbon footprint of the cocoa crop and waste on the farm by using the residual cocoa pods. This circular biomass initiative is one way we’re supporting our customers to take climate action and restoring natural capital, which is aligned with our own Cocoa Compass ambition and ofi’s 2050 Net Zero target.”
The Cocoa Compass initiative reflects the wider commitment of ofi to tackle pressing challenges facing the cocoa supply chain. By building on years of experience working with farming communities, the company aims to create partnerships for meaningful positive change.
LOTTE's Executive Officer, Keiji Miyano, emphasized the strategic importance of sustainable cocoa sourcing for the company: “Recent crop failures in West Africa have underscored the importance of our material business strategies. We are convinced this initiative can create a significant environmental impact through collaboration by cocoa-related companies.” He added, “We aim to continue leading the chocolate industry in Japan and Asia with our sustainability efforts.”
Meanwhile, Fuji Oil's Division General Manager, Hidehito Nibu, reinforced their commitment to building a sustainable value chain. “This cocoa sustainable activity is one of the key drivers to co-create a sustainable food future. We will continue to take leadership to achieve a sustainable society globally.”
The pilot cocoa biochar project is set to begin during the 2024/25 crop season, with continued monitoring of its effects on soil health and carbon reduction efforts. This initiative complements ofi’s global strategy, which includes circular biomass projects involving six biomass boilers across multiple cocoa factories worldwide, utilizing by-products like cocoa shells for sustainable energy generation.
On another innovative front, Azhar, the founder of Born Maverick, is also leading the charge toward ethical chocolate options through cutting-edge biotechnology. From India, Azhar oversees multiple bio-engineering initiatives focused on creating sustainable, affordable food products. His company employs technological solutions to introduce alternative cacao and other innovative offerings to the global market.
“Born Maverick aims to make nutritious, high-quality food not only sustainable but also accessible. For sustainability initiatives to truly impact climate change, they must reach the broader consumer base,” said Azhar, who holds qualifications from Queen’s University Belfast. He emphasizes the pressing need for sustainable food products to be affordable, especially during inflationary pressures, to engage all consumers, not just affluent ones.
Azhar's commitment to marrying science and accessible food solutions sees Born Maverick developing several platforms. For example, the REVIVE platform utilizes fermentation technology to convert carbohydrates and cellulose waste products, creating high-digestibility proteins suitable for various food applications, including clean-label meat alternatives. Another platform, the ElegNT initiative, develops healthy snack foods with reduced bloated impacts, focusing on nutritional quality.
Azhar notes the struggles many plant-based brands face due to their reliance on heavily processed ingredients, which often leads to misalignments with consumer expectations. He points out the failure of nearly 60-70% of plant-based brands stems from this disconnect. Consequently, he reiterates the importance of transparency and striving for dramatically improved sustainability practices to meet the demands of everyday consumers.
His initiatives aim for broad adoption of sustainable choices, stating, “Companies should focus on adapting sustainable products to fit familiar, widely accepted price points.”
With the potential impact from both initiatives, the chocolate industry is poised for fundamental shifts in its operational frameworks. Whether it’s through biomass pilot programs mitigating carbon footprints or biotechnology innovations democratizing access to ethical ingredients, companies are stepping up for significant changes. These initiatives collectively signify valuable strides toward sustainability and the future of chocolate, impacting food systems on both local and global scales.
