Soufflet Malt, Ferments du Futur launch cocoa alternative research using fermented sprouted grains 

USA – Soufflet Malt and Ferments du Futur have launched a new research programme focused on developing next-generation food ingredients through solid-state malt fermentation, beginning with a cocoa alternative created from sprouted grains. 

Announced on May 27, the 18-month initiative aims to address mounting supply and pricing pressures in the global cocoa market by reproducing cocoa-like flavour profiles using fermented barley malt, wheat and other germinated grains. 

The collaboration combines Soufflet Malt’s industrial malting expertise with Ferments du Futur’s advanced fermentation research capabilities as the food and beverage sector increasingly explores fermentation-enabled ingredient innovation. 

The research project centres on solid-state fermentation, a process in which microorganisms are cultivated directly on germinated grains to generate targeted aromatic compounds and develop specific flavour characteristics. 

According to the companies, the technology could support the development of a wider range of grain- and legume-based ingredients for food applications, including compounds associated with nutritional benefits such as antioxidants and vitamins. 

Initial stages of the programme will focus on identifying cocoa’s aromatic signatures and understanding the metabolic pathways required to reproduce them through malt fermentation.  

Researchers will also evaluate microbial strains and optimise fermentation conditions, including roasting techniques designed to enhance flavour complexity. 

Laurent Debande, Chief Growth and Innovation Officer at Soufflet Malt, said: “Given the challenges currently facing the cocoa value chain, innovation and collaboration between public research and industry are essential to developing new sustainable solutions.” 

The project also includes plans for industrial scale-up through a new four-ton pre-industrial demonstrator facility in Nogent-sur-Seine, France. 

According to the partners, the facility will enable research teams to validate strain productivity and fermentation conditions at larger scale while preparing samples for commercial partners and future food applications. 

The companies said the programme is designed to accelerate the transition from laboratory research to market-ready ingredient solutions as food manufacturers seek commercially viable alternatives to climate-sensitive commodities such as cocoa. 

Ferments du Futur Executive Director Damien Paineau said: “By combining advanced fermentation research and industrial know-how, this partnership perfectly illustrates the strength of the continuum between discovery and market-driven innovation.” 

The initiative comes at a time of heightened volatility in global cocoa supply chains driven by climate disruption, crop disease pressures and rising commodity prices. 

Food and ingredient manufacturers have increasingly turned to fermentation technologies, precision biotechnology and alternative crop systems to secure more stable flavour and ingredient sources. 

Soufflet Malt currently operates 40 malting plants across 20 countries with an annual production capacity of 3.7 million tonnes.  

Sign up HERE to receive our email newsletters with the latest news and insights from Africa and around the world, and follow us on our WhatsApp channel for updates.