Two companies are researching sprouted grains to combat cocoa market instability.
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Ferments du Futur and Soufflet Malt have initiated an 18-month research project to create alternatives to cocoa. The programme focuses on using sprouted grains and fermentation techniques to develop these substitutes.
According to FDI Forum, the move comes as ingredient suppliers seek ways to mitigate the impact of increasing instability within global cocoa markets.
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