WNWN Food Labs debuted a cocoa-free Easter egg and it's a chocolate alternative that treats chocolate lovers to a sustainable product that sidesteps many of the issues with cocoa, like child labor, deforestation and the large carbon footprint of chocolate production. The innovation from the London-based food-tech company takes the form of a 100g, 15cm x 10cm Easter egg and it is said to have a malty taste with a smooth "dulce de leche finish," plus a surprise inside.
This free-from chocolate is not just cocoa-free and completely plant-based, it's also free from palm oil and caffeine. WNWN Food Labs uses fermentation to transform plant-based whole foods like grains and legumes into chocolate alternatives that promise to change the world for the better, all the while offering a chocolate-like product that snaps, melts and bakes like the original.
What Makes This Trend Stand Out
- Cocoa-free Alternatives
- Innovations in producing cocoa-free alternatives to chocolate products are disrupting traditional chocolate production methods.
- Plant-based Fermentation
- Technologies that use fermentation to create plant-based chocolate alternatives have the potential to revolutionize the food industry.
- Sustainable Easter Eggs
- The rise of sustainable Easter eggs such as WNWN's Wegg presents an opportunity for companies to offer eco-friendly alternatives to traditional chocolate candies.
Sectors Adopting This
- Food-tech
- Food-tech companies are well-positioned to develop sustainable and plant-based alternatives to traditional chocolate products.
- Sustainability
- The push for more sustainable food products presents opportunities for companies across various industries to develop eco-friendly solutions to consumer goods.
- Easter Candies
- The popularity of Easter candies presents a lucrative market for companies to create and promote sustainable and eco-friendly products.
