With the climate crisis in mind, designers are transforming the way a number of familiar products are formulated for a more sustainable approach—including Future Chocolate by Jisun Kim. Future Chocolate introduces five different kinds of chocolate, each of which contains 10% edible insect powder.
As protein from insects has the potential to serve as a viable alternative to more conventional sources of protein like meat, which consume a lot of resources to produce, these chocolates hope to introduce insects as a source of nourishment in a palatable way. The way the chocolates are designed and presented make references to insects, with the outer package reminding of a cocoon. Each chocolate boasts a unique form, texture, flavor and in some cases, even a different color to discover.