Soufflet Malt and Ferments du Futur launch project to develop cocoa alternatives through solid-state fermentation

Soufflet Malt and French fermentation innovation partnership Ferments du Futur have launched a research project aimed at developing new food ingredients through solid-state fermentation of malt, with cocoa alternatives serving as the first target application.

The initiative brings together the world's largest maltster and the public-private partnership led by France's National Research Institute for Agriculture, Food and Environment (INRAE) and the National Association of Food Industries (ANIA). The partners reported that the project seeks to accelerate the development of ingredients derived from fermented malt while addressing growing pressures on agricultural raw materials.

• Soufflet Malt and Ferments du Futur launched an 18-month research program focused on producing cocoa-like ingredients through solid-state fermentation of malt.
• The project aimed to identify cocoa aroma signatures and reproduce them using fermented barley, wheat, and other germinated grains.
• A four-ton pre-industrial demonstrator at Soufflet Malt's Nogent-sur-Seine R&D facility was expected to support scale-up and industrial validation.

The approach centers on solid-state fermentation, a process in which microorganisms are cultivated directly on germinated grains to generate specific aromatic compounds. According to the partners, the technology could offer new opportunities to address supply challenges affecting certain agricultural commodities.

Cocoa has become an early focus because of ongoing pressures linked to climate change and rising prices. The project aims to recreate cocoa-like flavor profiles using malted barley, wheat, and other germinated grains.

However, the partners said the long-term potential extends beyond cocoa alternatives. The technology could eventually be used to create a broader range of food ingredients derived from cereals and legumes, while also enabling the development of novel flavors and compounds with potential health benefits, including vitamins and antioxidants.

The research teams are working to capitalize on the natural texture and color of malt while optimizing fermentation-derived aromatic profiles that resemble cocoa without requiring additional ingredients. The ultimate goal is to establish a reproducible industrial process capable of producing sustainable and commercially competitive substitutes suitable for food applications.

"In the face of the challenges currently affecting the cocoa sector, innovation and collaboration between public research and industry are essential to bring forward new sustainable solutions," said Laurent Debande, Chief Growth and Innovation Officer at Soufflet Malt.

"This project perfectly illustrates our ability to co-develop next-generation ingredients with leading partners. By combining solid-state fermentation, industrial malting expertise, and advanced research, we are paving the way for high-performing alternatives that are both sustainable and aligned with the needs of the food industry."

Damien Paineau, Executive Director of Ferments du Futur, said the partnership demonstrated the importance of connecting academic research with industrial expertise.

"For the cocoa sector, as for many other food and agricultural sectors, continuity between public research and industry is a key lever for overcoming significant challenges," he said.

"This collaboration is at the heart of Ferments du Futur's mission: to structure and accelerate co-innovation between companies and academic experts. By combining advanced fermentation research with industrial know-how, this partnership perfectly demonstrates the link between scientific discovery and market innovation in support of safer, healthier, and more sustainable food systems."

The scientific program began in January 2026 and is scheduled to run for 18 months.

The first phase will focus on identifying the key aromatic signatures associated with cocoa and the metabolic pathways that could reproduce them through solid-state malt fermentation.

Researchers will then undertake microbial strain selection and screening activities to optimize fermentation conditions. The work will also include roasting steps designed to enhance aromatic characteristics, with experiments conducted at scales of up to 10 liters.

Alongside laboratory development, the project includes plans to scale the technology through a four-ton pre-industrial demonstrator located at Soufflet Malt's R&D center in Nogent-sur-Seine.

The facility is expected to play a key role in validating microbial strains and fermentation conditions identified by Ferments du Futur at larger scale while supporting future industrialization efforts. The demonstrator will also provide samples for customer partners evaluating potential applications.

Ferments du Futur was established in 2022 by INRAE and ANIA and has grown into a network of 40 active members ranging from startups to multinational food companies. The partnership operates with an initial budget of €48 million (US$55 million) and supports research and innovation projects focused on fermentation technologies.

Since its launch, the organization has funded 18 advanced research projects, completed around 10 innovation projects with industry partners, and supported several startups working in fermentation and food technology.

Soufflet Malt operates 40 malt houses across 20 countries and has an annual production capacity of 3.7 million metric tons of malt, supplying breweries, distilleries, and food manufacturers worldwide through brands including Canada Malting Co., Great Western Malting, Durst Malt, Bairds Malt, Castle Malting, Tchecomalt, and Barrett Burston.

The collaboration reflects growing interest in fermentation-based approaches to ingredient development as food manufacturers seek alternatives to agricultural commodities facing supply constraints, climate-related risks, and price volatility. While cocoa is the first target, the partners said the underlying technology could ultimately support the development of a wider range of ingredients derived from cereals and legumes for future food applications.