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‘Koji flour’ product will help reduce reliance on cocoa in popular foods
A ground-breaking collaboration between Abertay University and a food biotechnology company has led to the development of an innovative solution to address the ongoing global cocoa shortage.
Academics from Abertay's Department of Built Environment and Life Sciences have collaborated with Fermtech, a food biotechnology firm based in Oxford, to create a game-changing ingredient called 'Koji flour'.
The new product enhances cocoa flavour and reduces the amount of cocoa required in popular chocolate foods like brownies, contributing to a more sustainable approach to food production.
The team’s approach involves repurposing spent grains—byproducts from local breweries and distilleries - by using a natural ‘Koji’ fermentation technique, meaning Koji Flour requires no agricultural land to produce.
As a result, the team has demonstrated the capability to reduce cocoa usage in chocolate products by as much as 30%.
With ongoing refinements, they anticipate achieving a 50% reduction this year, which will further help lower production costs, improve sustainability in the industry, and reduce dependence on cocoa for everyday products.
Andy Clayton, CEO of Fermtech, said:
At Fermtech, we are committed to redefining the way ingredients are sourced and used in food production to reduce the global carbon footprint. Our collaboration with Abertay University is an example of this approach, which has led to fantastic results. By using innovative fermentation techniques, Koji Flour delivers a 98% lower carbon footprint compared to cocoa and offers substantial cost savings to food producers. This is the circular economy in action, promoting a more responsible food system while enhancing flavours and reducing our reliance on imported ingredients.
The project has been supported by funding from two key organisations: the Industrial Biotechnology Innovation Centre (IBioIC), which supports innovation in the bioeconomy, and Interface, which fosters collaboration between Scotland's academic and business communities to drive economic, environmental, and social growth.
Alberto Fiore, Professor of Food Chemistry and Technology, said:
Natural processes such as fermentation play a crucial role in advancing food innovation. At Abertay, we are proud of our longstanding tradition of partnering with businesses like Fermtech to create innovative solutions that address sustainability and climate change challenges. This project highlights how sustainability can yield significant commercial, environmental, and health benefits, showing that by addressing global challenges, we can work together toward a brighter future for everyone.
Cocoa is a key ingredient in many popular products, including chocolate, baked goods, and cosmetics. However, it is currently facing a shortage driven primarily by the effects of climate change on agricultural and food production systems worldwide.
Farmers are grappling with challenges such as drought and disease, both exacerbated by climate change, which has resulted in a significant 30% decline in cocoa yields. This crisis has led to prices soaring by over 250% in the past three years, causing consumers to increasingly face rising costs for everyday products, including chocolate.
Koji flour has attracted attention from both local and international companies, with trials currently taking place throughout Scotland and the UK. Food producers are keen to embrace this innovative technology to cut costs, stabilise product prices, and lessen their dependence on cocoa.
Kim Cameron, Senior Business Engagement Manager at IBioIC, added:
This project is a fantastic example of how biotechnology can address pressing global challenges like food security and climate change. By turning by-products from one industry into valuable resources for another, it not only supports a circular economy but also highlights the potential for creating more resilient supply chains. It is great to see fermentation techniques being used to reduce environmental impact and open up new opportunities for collaboration, further boosting Scotland’s bioeconomy.
Howell Davies, Sector and Business Engagement Manager at Interface, said:
The catalyst funding has proven an invaluable resource to initiate business-academic relationships which bring value to the Scottish economy, such as Abertay University and Fermtech. It is fantastic to see this project develop and support the aim of net zero in the food and drink sector and shows how well-placed Scotland is to combine its assets with university expertise and facilities.
