We reached out to Mia Divecha, senior product line specialist, Cargill, to learn more.

Liz Parker Kuhn: Can you talk about Cargill’s partnership with Voyage Foods? How did the NextCoa collaboration come about? 

Mia Divecha: Voyage Foods developed the foundational technology behind the NextCoa range, which is a confectionery alternative to chocolate made without cocoa. They wanted a partner that could help commercialize the innovation. That’s where Cargill came in, with our global scale, application and technical expertise, customer relationships, and commercial reach.

The NextCoa line expands options for food manufacturers and consumers while complementing Cargill’s broader cocoa, chocolate, and compounds portfolio. Our collaboration unlocks a new way for manufacturers to create the flavors and indulgent experiences people love while building resilience into the food system.

LPK: How are the products formulated to achieve chocolatey taste? 

MD: Voyage Foods reimagined the starting point, using plant-based ingredients like grape seeds, while applying familiar cocoa processes such as roasting, dutching, refining and formulation. Using this approach, they were able to preserve a chocolatey-like taste with an entirely new core ingredient.

LPK: Where do they fit within evolving formulation strategies?

MD: The NextCoa line is cocoa-free, formulated without major allergens, and made with plant-based ingredients. It gives manufacturers additional formulation flexibility as they work to bring chocolatey-like indulgence across confectionery, bakery, snack, and frozen dessert categories. The line is designed to run on existing manufacturing lines with minimal disruption, helping manufacturers integrate NextCoa products into current production systems more easily. 

LPK: Did you taste-test the products with consumers? 

MD: Yes! NextCoa products underwent consumer testing that assessed flavor, appearance, color, texture, and overall liking. We found the innovative line delivers the chocolatey-like experience consumers expect, while offering manufacturers a cocoa-free alternative that can fit into a broad range of applications.

LPK: Did you have to tweak the recipe at all?

MD: Our researchers worked closely with the Voyage Foods team to fine-tune the sensory profile and optimize performance across different applications. Because the goal was to deliver the chocolatey-like experience consumers expect while ensuring the products function well in real-world manufacturing environments, application testing and sensory refinement were both important parts of the process. By the time we moved into consumer testing, we felt confident the line was ready for commercial applications.

LPK: What kind of applications does the NextCoa line have? 

MD: The NextCoa portfolio was designed for a broad range of confectionery and bakery applications, including inclusions in bars, baked goods, and ice cream, as well as coatings for snacks and confectionery treats like truffles. 

In the U.S., we currently offer two flavors: Mild, a milk-chocolatey style; and Dark Mild, which blends dark and milk chocolatey-like flavors. The products are available in multiple formats, including tempering wafers, non-tempering wafers and bake-stable drops. 

LPK: What’s next for NextCoa for the rest of the year? 

MD: Our immediate focus is expanding commercial availability across North America. The line is launching first in the U.S., with plans to expand availability to Canadian customers very soon. 

To support commercialization, we are working with regional distribution partners including Batory Foods, Blendtek, and Gillco Ingredients, an Azelis company, to improve accessibility, lower minimum order quantities, and streamline logistics for manufacturers. 

More broadly, we see the NextCoa line as another tool manufacturers can use to innovate, diversify sourcing strategies, and respond to evolving consumer and market needs.

Related: Cargill, Voyage Foods release cocoa-free alternative