Malt Fermentation Explored as Route to Cocoa Alternatives in New French Research Project

French maltster Soufflet Malt has partnered with Ferments du Futur to explore using solid-state malt fermentation to produce a cocoa alternative from germinated grains. The 18-month research project aims to create cocoa-like aromatic compounds from barley malt, wheat, or other sprouted grains without the use of additional ingredients, in response to the increasing pressure on cocoa supply chains due to rising prices and climate-related disruptions.

The research will focus on mapping cocoa's aromatic signatures, screening and selecting microbial strains, and optimizing fermentation conditions at a scale of up to 10 liters. A 4-tonne pre-industrial demonstrator will also be operated at Soufflet Malt's R&D facility in Nogent-sur-Seine to validate results and produce client samples. The project is part of Soufflet Malt's broader platform to develop alternative ingredients from grains and legumes, with the potential for novel flavors and bioactive molecules.