With the cocoa crisis driving up prices and threatening supply, the need for inventive, great-tasting cocoa alternatives has never been greater, pushing brands like Mez to develop mesquite-based "un-chocolate" bars.
These superfood chocolate alternatives are rich in protein and fiber, and low in sugar, and they are ready to savor in varieties like Mellow Milk, Warm Spices, and Peanut Better. These plant-based, cacao-free bars also avoid other common ingredients in chocolate products like dairy, palm oil and sugar alcohols, as well as caffeine and theobromine.
While all the varieties build on a base of Illipe butter, mesquite bean flour, pea and rice protein fermented by shiitake mycelium, Mellow Milk incorporates notes of cinnamon, coconut and date, and Warm Spices is infused with cardamom.
What Makes This Trend Stand Out
- Cocoa-free Confectionery
- The development of cocoa-free confections like Mez's mesquite-based bars marks a significant pivot in addressing global cocoa shortages.
- Superfood Alternatives
- Mesquite-based bars rich in protein and fiber highlight a trend towards using nutrient-dense superfoods as primary ingredients in snacks.
- Functional Plant-based Products
- The inclusion of fermented pea and rice protein alongside shiitake mycelium underscores a shift in creating functional plant-based foods with enhanced nutritional profiles.
Sectors Adopting This
- Alternative Sweeteners
- Mesquite bean flour's use in cocoa-free bars signals growth in the alternative sweetener market as businesses seek low-sugar solutions.
- Plant-based Food Manufacturing
- Manufacturers focusing on plant-based innovations are crafting new markets by using ingredients like mesquite, fermented proteins, and unique butters.
- Sustainable Food Production
- The shift to cocoa alternatives in light of supply challenges demonstrates opportunities for sustainable food production practices in addressing global agricultural dependencies.
