Developed through a partnership between the two companies, the NextCoa portfolio delivers a chocolate-like taste experience without cocoa, using plant-based ingredients such as upcycled grape seeds.
The products are formulated without major allergens, including dairy, soy, peanuts, and tree nuts, and are also vegan, Kosher pareve, and Halal suitable.
“The NextCoa line is about expanding choice, not replacing chocolate but redefining what’s possible,” said Kojo Amoo-Gottfried, vice president and managing director of Cocoa and Chocolate for Cargill Food North America. “It unlocks a new way for manufacturers to create the flavours and indulgent experiences people love while building resilience into the food system.”
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Available in Mild and Dark Mild varieties, the NextCoa line is designed for applications ranging from inclusions in bars, baked goods and ice cream to coatings for snacks and confectionery products such as truffles.
The companies said the innovation combines Voyage Foods’ patented technology with Cargill’s supply chain scale and commercial reach. Through the partnership, Cargill serves as Voyage Foods’ exclusive global business-to-business distributor and is working with regional ingredient partners to expand availability across the United States and Canada.
“We built Voyage Foods to rethink how the world’s favourite foods are made,” said Adam Maxwell, CEO and founder of Voyage Foods. “With Cargill, we can scale that vision, making our approach to chocolatey-like foods accessible to even more manufacturers.”
Innovation Takes Centre Stage At Sweets & Snacks Expo
The launch also comes as the National Confectioners Association highlighted innovation across the supplier community ahead of this week’s Sweets & Snacks Expo in Las Vegas.
NCA recognised Cargill as a finalist for the 2026 Ruby Award for Supplier Innovation for the NextCoa portfolio, citing its potential to help manufacturers navigate cocoa supply challenges, pricing volatility and sustainability pressures while maintaining familiar confectionery experiences.
“The confectionery industry continues to evolve through investments in people, innovation and new technologies that strengthen manufacturing and support long-term growth,” said John Downs, president and CEO of the National Confectioners Association. “The Ruby Award recognises supplier partners that are delivering creative solutions to help confectionery companies operate more efficiently, innovate responsibly and meet changing consumer expectations.”
The Ruby Award for Supplier Innovation, created in 2018, recognises supplier-member companies that develop innovations improving the manufacturing, distribution, marketing or sale of chocolate and candy products.
CAA
The conference theme, "Good Together: Building an Agile Cocoa Future" reflects the collective resolve of the industry to respond to one of the most volatile and complex periods the sector has ever faced — together.
Billie-Ann Plastics Packaging Corp wins Ruby Award
Ultimately, Billie-Ann Plastics Packaging Corp. was named the 2026 Ruby Award winner for its RPET Clear Cylinder with Optional Snap In/Snap On Top and Printing, a recyclable packaging solution made with a minimum of 25% post-consumer recycled PET content.
The packaging was recognised for offering confectionery companies a more sustainable alternative to virgin plastic packaging without requiring tooling changes or modifications to existing filling lines.
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