# Cocoa-Free Chocolate Bars Food Brewer Turns Pea Sidestreams Into Yodel Bites for SBB Trains By Adam Harrie | Written with AI assistance | Published 2026-09-29 | Lifestyle Source: Trend Hunter, https://www.trendhunter.com/trends/cocoa-free-chocolate-bars References: [greenqueen.hk](https://www.greenqueen.com.hk/food-brewer-cocoa-free-chocolate-yodel-bites-sbb-cell-based-lindt)  Food Brewer is bringing [cocoa-free chocolate](https://www.trendhunter.com/trends/barry-callebaut-and-planet-a-foods) to rail travel with 'Yodel Bites,' a bar that offers passengers on SBB dining-car trains a new sweet option on the go. The Swiss startup makes it from [yellow pea sidestreams](https://www.trendhunter.com/trends/mr-beans-protein-cream) instead of cocoa, and Elvetino carries it on SBB routes across Switzerland. The recipe also includes carob, another legume long used in chocolate alternatives, to help create a roasty, familiar profile. With 30% less sugar than regular milk chocolate, the bar offers travelers a sweet snack choice that feels lighter than a standard pick. For shoppers, this places an [alternative chocolate bar](https://www.trendhunter.com/trends/unchocolate-bars) in a routine purchase moment rather than a specialty search. On-board snack purchases can now include a cocoa-free sweet without requiring travelers to visit a specialty store first. That gives competing confectionery makers a clearer reason to bring ingredient-reuse stories into everyday impulse purchases. Image Credit: Food Brewer ## Trend Insights (Trend Hunter) - Score: 8.2/10 - Popularity: 63% | Activity: 83% | Freshness: 99% - Audience gender: 50% men, 50% women - Primary generations: Millennial, Gen X - Top markets: Europe ## Categories [Trend Hunter](https://www.trendhunter.com/trends) > [Lifestyle](https://www.trendhunter.com/lifestyle) > [Food](https://www.trendhunter.com/food) ## Key Themes ### Why This Trend Is Growing - **Cocoa-free Confectionery:** Alternative chocolate formats made from legumes and other non-cocoa inputs create space for brands to reduce exposure to cocoa volatility while appealing to sustainability-minded snackers. - **Sidestream Snack Upcycling:** Food waste streams such as yellow pea byproducts are becoming premium ingredient sources, opening new value pathways for processors, startups, and retailers. - **Transit-based Food Discovery:** Rail dining cars and other travel settings provide high-frequency impulse moments where novel sustainable foods can move from niche curiosity to mainstream trial. ### Industries Being Reshaped - **Confectionery:** Chocolate and candy makers can explore cocoa alternatives, reduced-sugar recipes, and ingredient-reuse narratives that differentiate everyday sweet snacks. - **Foodservice:** Travel catering operators gain fresh menu relevance by introducing sustainable packaged treats in routine passenger purchase occasions. - **Agrifood Processing:** Legume processors and ingredient suppliers have emerging opportunities to transform sidestreams into scalable inputs for recognizable consumer products. ## Related on Trend Hunter - [Cocoa-Free Snack Clusters](https://www.trendhunter.com/trends/choco-crossies-snack-vibes.md) - [Cocoa-Free Chocolate Alternatives](https://www.trendhunter.com/trends/nextcoa.md) - [Fermented Malt Cocoa Alternatives](https://www.trendhunter.com/trends/soufflet-malt-and-ferments-du-futur.md) - [Better-For-You Chocolate Products](https://www.trendhunter.com/trends/releeese-chocolate.md) - [Carob-Based Cocoa Alternatives](https://www.trendhunter.com/trends/cocoa-alternative.md) - [Superfood-Infused Chocolate Bites](https://www.trendhunter.com/trends/superfoodinfused-chocolate-bites.md) - [Organic Fruit-Sweetened Chocolates](https://www.trendhunter.com/trends/wild-west-chocolate.md) - [Cocoa-Free Ingredient Alternatives](https://www.trendhunter.com/trends/choruba.md)