Just a perfect day8/4/2023 ![]() While Mars focuses its attention on upping the sustainability credentials of its chocolate, startups around the world are looking to circumnavigate traditional unethical practices linked to the sector.īerlin-headquartered QOA, which raised $6 million last October, makes cacao-free chocolate using precision fermentation and traditional fermentation, and their product is free from many of the ills that plague global chocolate supply chains, from exploitative labor to cultivation threatened by global warming. We’re thrilled to help a world-class company like Mars do just that as we champion a path towards a more resilient food system for all.” “Today, companies big and small need to deliver on the needs of their consumers, who won’t compromise on taste or the future of our planet. “Partnering with a forward-looking leader like Mars to accelerate their innovation and sustainability initiatives is a hallmark example of how we’re extending our impact,” Ryan Pandya, Perfect Day co-founder and CEO said in a statement. Designed to taste like traditional Snickers (made by Mars), it is claimed that the Woo bars have half the sugar and twice the protein. In March, Betterland Foods added Perfect Day’s whey protein to a new chocolate bar, following on from the two working together on an animal-free milk development. Mars is not the first to identify Perfect Day’s potential applications for the sweet treats sector. We’re excited to collaborate with Perfect Day and continuing to explore the potential of alternative proteins to help create a more delicious and sustainable future.” “The creation of CO2COA is an inventive example of how we partner with technology innovators, like Perfect Day, to bring great new offerings to our consumers. “At Mars, we bring our consumer-passion to innovation, developing on-trend innovations that support a world where both people and the planet thrive,” Chris Rowe, global vice president of research & development, Mars Wrigley said in a statement. Adopting alternative proteins in the confectionery world
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