Frequently asked questions

None. Neither artificial flavorings nor flavor enhancers are added to Nocoa. Nocoa is made up of only natural ingredients: oats, sugar and vegetable.

The basic base is oats. Nocoa, like cocoa, is produced in a millennia-old process that is very similar to brewing beer. Unlike beer brewing, however, no alcohol is produced in the process. Instead, fermentation releases the special cocoa flavor from the oats.

Nocoa therefore hardly differs from the traditional production of conventional cocoa.

Our goal with Nocoa is to establish a second pillar alongside cocoa. The cocoa supply chain will therefore be relieved and we hope that in the future cocoa will only be used for higher-value applications that enable fair payment for all parties involved.

We expect that climate change will also affect cocoa farmers. According to researchers, up to 50% of cultivated land in West Africa is currently under threat, which in turn threatens livelihoods regardless of our success. Therefore, we are discussing with various partners (local and international) how we can support farmers.

No. The oats used are largely a byproduct of current grain production. Nocoa’s natural fermentation process allows it to access this previously inedible byproduct. The production of Nocoa is therefore particularly sustainable!

We hope not! Nocoa is an alternative to traditional chocolate and is not supposed to replace it.

Did you know: If we experience a 1.5-degree Celsius increase in temperature, 50% of the harvestable area for cocoa will disappear. Dramatically less supply paired with constantly high demand – that sounds pretty not horrific to us. With Nocoa we make sure that enough chocolate will be available for us and future generations.

No, it does not. But the taste end joy is still at 100%. That’s because it doesn’t contain the mild stimulant Theobromine that’s found in cocoa. Plus, Nocoa contains less sugar than conventional chocolate which also helps decrease the stimulating effect.

With the company Carbon Cloud, we calculated a lifetime value of 1.9 kg CO2 per kg Nocoa. Conventional chocolate is between 10 kg CO2 and 45 kg CO2 (depends on the source).

No, Nocoa doesn’t contain theobromine, which is the compound in cocoa that is harmful to dogs.

Yes, our products are specially tailored for the entire confectionery industry, including snack bars, baking applications, cookies with chocolate chips, and pralines.

Yes, Nocoa is free of all main allergens – including soy, dairy, and nuts. As of now, we can not guarantee that it doesn’t contain traces of gluten. But we’re working on it.

Yes! Nocoa is made from 100% all natural ingredients and is even safe during pregnancy.

The oats we use are gluten-free, but may come in contact with other gluten-containing cereals such as wheat during production and transport. But we are working on a solution for a fully gluten-free supply chain.

Nocoa is currently only available at our exclusive Pop-Up Sales, which we are doing with selected partners in some European cities. You can find our “Tour dates” here. Nocoa will also be available online and in supermarkets soon. Sign up for our newsletter or follow us on Instagram to stay up to date!

Right now our Nocoa is produced at our headquarters in Munich.

Nocoa is made from just a few simple and natural ingredients. The main ingredient we use is oats, which we ferment and roast – just like cocoa beans. Nocoa also contains sugar and vegetable fats.