Re-Thinking Food Ingredient Supply Chains
Tim Hammerich
News Reporter
We reported yesterday on how Voyage Foods wants to reinvent the way the world’s favorite foods are made, like making chocolate minus the cocoa and coffee minus the beans. But why? Founder Adam Maxwell says it’s all part of an initiative to improve accessibility and increase sustainability.
Maxwell… “The first things we looked at were really the chocolate space and the coffee space. And that was really because the parts of the world where per capita consumption of these ingredients is growing the fastest is also the areas of the world where population growth is fast. And so there's this disproportional supply and demand curve and things like coffee and chocolate globally.”
Maxwell said two driving forces behind the company are keeping the sustainability of consumption and sustainability of enjoyment alive.
Maxwell… “I have a cup of coffee every morning and probably at least one or two the rest of the day and that is a ritual and beautiful experience. And I think keeping those experiences and that enjoyment alive in a way that is quite successful. And I think that's the thing that kind of lights me up the most about this is, you know, keeping the experience of consumption alive. And yes, we're 67 percent lower CO2 in our, you know, ISO Conformant LCAs for our cocoa-free chocolate. But I think the sustainability of consumption side of this beautiful ephemeral thing that doesn't really get enough light of day, so to speak.”
The company expects to release new products in different categories over the coming years.
