Soufflet Malt and Ferments du Futur have launched a new research initiative aimed at developing next-generation food ingredients using solid-state malt fermentation, beginning with a cocoa alternative derived from sprouted grains.

Announced on 27 May, the 18-month programme seeks to address growing supply and pricing pressures in the global cocoa market by reproducing cocoa-like flavour profiles through fermented barley malt, wheat and other germinated grains.

The project combines Soufflet Malt’s industrial malting expertise with Ferments du Futur’s fermentation research capabilities.

The collaboration reflects increasing interest across the food and beverage sector in fermentation-enabled ingredient innovation as manufacturers search for more resilient and sustainable raw material solutions.

The research centres on solid-state fermentation, a process in which microorganisms are cultivated directly on germinated grains to generate targeted aromatic compounds.

According to the partners, the technology could eventually support the creation of a broader range of grain- and legume-derived ingredients for food applications, including compounds linked to nutritional benefits such as antioxidants and vitamins.

Initial work will focus on identifying cocoa’s aromatic signatures and the metabolic pathways needed to reproduce them through malt fermentation. Researchers will also screen microbial strains and optimise fermentation conditions, including roasting techniques designed to deepen flavour complexity.

Laurent Debande, chief growth and innovation officer at Soufflet Malt, said: “Given the challenges currently facing the cocoa value chain, innovation and collaboration between public research and industry are essential to developing new sustainable solutions."

Alongside laboratory research, the project includes plans for industrial scale-up through a new four-ton pre-industrial demonstrator facility in Nogent-sur-Seine, France. The installation will allow teams to validate strain productivity and fermentation conditions at larger scale while preparing samples for commercial partners.

The companies say the program is designed to accelerate the transition from research to market-ready applications, an increasingly important consideration as ingredient manufacturers seek commercially viable alternatives to climate-sensitive commodities.

Ferments du Futur executive director Damien Paineau said: “By combining advanced fermentation research and industrial know-how, this partnership perfectly illustrates the strength of the continuum between discovery and market-driven innovation."

The initiative comes amid heightened volatility in cocoa supply chains driven by climate disruption, disease pressure, and rising commodity prices. Ingredient developers and food manufacturers have increasingly turned to fermentation, precision biotechnology, and alternative crop systems to secure more stable flavour and ingredient sources.

 Soufflet Malt operates 40 malting plants across 20 countries with annual production capacity of 3.7 million tonnes. Ferments du Futur, launched in 2022 by INRAE and ANIA, currently supports multiple advanced fermentation research projects focused on food, health and environmental applications.