The Journey of Innovative Chocolate Processing

Climate change is contributing to erratic weather where cocoa beans are grown and threatening the global chocolate supply. Record rainfall last year led to fungal infections among cacao trees and dwindled supply of cocoa beans. Heat is also making it more difficult for cocoa beans to thrive. So, for day three of Climate Solutions Week, we look at one innovation in the food industry: chocolate substitutes.

As big chocolate manufacturers rush to stockpile cocoa beans, some companies like Planet A Foods are looking for a more sustainable solution: an alternative that looks like chocolate, tastes like chocolate and feels like chocolate... without chocolate.

You can read more of international correspondent Rob Schmitz's reporting here.

Interested in hearing more climate solutions? Email us at shortwave@npr.org – we'd love to hear your ideas!

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