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#12 Is the future of chocolate cocoa free? ft. Foreverland
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In this episode of the bioCircular Loop podcast, we discuss the challenges facing the cocoa industry and the innovative solutions being developed to create sustainable chocolate alternatives. The conversation features Massimo Sabatini, CEO of Foreverland, who shares insights into the cocoa supply chain, the impact of climate change, and the development of a new cocoa-free chocolate alternative made from carob. The discussion highlights the importance of taste, sustainability, and the challenges of scaling production in the food tech industry. Massimo Sabatini discusses the innovative approach of Foreverland in creating an alternative to chocolate using carob, known as Choruba. He elaborates on the challenges of scaling production, the importance of collaboration with cocoa producers, and the need to build a new ecosystem around this alternative chocolate. The conversation also touches on sourcing carob from the Mediterranean, regulatory challenges, consumer perceptions, and the nutritional benefits of Choruba.
Useful Links
- Foreverland: https://foreverland.it/
- About the Choruba innovation: https://foreverland.it/pages/innovation
- Rising cocoa prices: will the chocolate crisis continue in 2025? An article by J. P. Morgan
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