Nukoko No1 Powder opens up a new route for the future of chocolate and confectionery by harnessing the potential of the fava bean to deliver cocoa-like taste, functionality and nutritional value.
Rather than relying on cocoa, Nukoko No1 Powder, developed in partnership with Dohler uses fava beans sourced from local farms in Europe and takes them through a bean-to-bar journey similar to conventional cocoa processing. Fermentation unlocks comparable flavour precursors within the beans, which are then developed through drying, roasting and grinding. The result is a rich brown Nukoko powder ready for use across confectionery applications.
A key strength of the technology is that the familiar bean-to-bar approach has been maintained rather than reinvented. This means Nukoko can work within established confectionery processes while providing the taste and functionality manufacturers require from the finished product. Testing cited in the submission shows that standard Nukoko powder shares nearly 90% of its key flavour compounds with an existing market cocoa powder.
Cocoa-like performance from fava beans
Nukoko has been developed to provide manufacturers with flexibility across a wide range of familiar applications. Confectioners can incorporate it into chocolate-style products, fillings and spreads, as well as ice cream coatings and drinks. Its particle size supports the expected mouthfeel, while Nukoko can also serve as a one-to-one alternative where manufacturers require a straightforward switch.
This combination of sensory similarity and processing compatibility gives manufacturers an alternative route to developing indulgent products without fundamentally changing established production methods.
Supporting resilient and sustainable confectionery
Alongside its application potential, Nukoko is positioned around resilience, sustainability and nutritional value. The presentation states that Nukoko can deliver up to 81% fewer carbon emissions than cocoa powder, while supporting a more resilient supply chain through the use of locally sourced European fava beans.
Its nutritional profile is another differentiator. Nukoko can provide up to 31g of protein per 100g, compared with 19–26g per 100g for cocoa powder.
Taken together, Nukoko brings cocoa-like taste and functionality to confectionery through a different bean, without compromising on what matters most: the experience of the finished product. It offers manufacturers a plant-based platform combining familiar processing, broad application potential, nutritional value and a substantially reduced carbon footprint.
