Short Wave Solutions Week: Reinventing Chocolate
9 snips
Sep 11, 2024 
Rob Schmitz, NPR's international correspondent, dives deep into the sustainability challenges facing the chocolate industry. Climate change is wreaking havoc on cocoa production, causing shortages and rising costs. In response, innovative companies like Planet A Foods are creating chocolate-like substitutes using ingredients such as oats and sunflower seeds. They explore how these alternatives can mimic the taste and texture of chocolate, potentially reshaping the market while addressing environmental concerns. Join the conversation about the future of chocolate!
AI Snips
Chapters
Transcript
Episode notes
Chocolate Industry Challenges
- Climate change fuels extreme weather in key cocoa-producing African nations, impacting global supply.
- Increased rainfall and heat hinder cocoa bean growth, tripling prices and prompting chocolate companies to stockpile.
The Birth of Choviva
- Planet A Foods, run by Sarah and Max Marquardt, aims to create a chocolate alternative called Choviva.
- Sarah Marquardt experimented with various ingredients like jackfruit seeds and potato peels during the pandemic's early stages.
The Science of Chocolate Alternatives
- Sarah Marquardt, a food scientist, focused on ingredients with similar fat content to cocoa beans for replicating chocolate's properties.
- She aimed for ingredients mimicking chocolate's melting point and flavor profile, viewing flavor as a combination of taste and aroma.