Paul Joules: RaboResearch analyst on the rise in chocolate companies looking to develop alternatives

Chocolate products could be in for a shake-up, as manufacturers race to develop cocoa alternatives. A Rabobank report shows food companies are looking into new technologies to substitute traditional beans. Climate-related pressures are driving up global cocoa prices, and disrupting supply chains. RaboResearch analyst Paul Joules says companies will look into fermenting plants like oats and seeds for an alternative - to use in products like chocolate fillings. "The taste can be a little bit different, it can be a bit more sour if they don't quite get the fermentation right - and it's not necessarily a direct replacement for a typical chocolate bar." LISTEN ABOVESee omnystudio.com/listener for privacy information.