Fat-Free, Sugar-Free,Sweetener-Free Chocolate:

Cacao’s Health-Food Future

.com

Gregory AharonianWorld Cocoa Conference25 April 2018

greg.aharonian@kukaxoco.org

KUKAXOCO

KukaXoco is a startup based on finding new chemistries to allow use of no sugar and little fat in making chocolate

KukaXoco brings to the industry a variety of littleknown/used plants from the Andes and Amazon

Greg Aharonian, the founder, is based in San Francisco and Costa Rica, also spending time in Cali, Colombia and Lima, Peru, working with cacao and coca farmers and researchers

Is Sugar a Threat to Chocolate Industry?

MILLIONS OF TONS OF SUGAR ARE USED EACH YEAR TO TURN CACAO INTO CHOCOLATE

SUGAR HELPS TREAT THREE MAIN PROBLEMS:

ACIDITYBITTERNESS

ASTRINGENCY

KUKAXOCO HAS NEW CHEMISTRY TO HELPREDUCE SUGAR USE

POLYPHENOLS

Chocolate >60% Sugar/FatAverage Milk Chocolate >50% Sugar

CHOCOLATE PRODUCTS Serving Fat Sugar PercentSize (grams) (grams) (grams) Fat/Sugar

Dagoba 74% Dark 56 24 14 68%Dove Silky Smooth Dark 42 14 19 78%Endangered Species 88% Dark 43 20 5 58%Equal Exchange 71% Dark 37 16 10 70%Equal Exchange Organic Hot Cocoa 17 0 11 64%Ferrero’s Nutella 37 12 21 89%Ghiradelli Double Hot Chocolate 35 1.5 27 81%Godiva 70% Dark 40 17 11 70%Godiva 31% Milk 40 13 20 82%Green & Blacks Organic Dark 35 15 9 68%Hershey’s Special Dark 41 12 21 80%Hershey’s 2%-Fat Chocolate Milk 38 5 25 78%Lindt 70% Dark 40 19 12 78%Mars’ 3 Musketeers Bar 54 7 36 80%Original Chocolate – Tesco 100 35 59 94%Newman’s Own 70% Super Dark 64 28 16 68%Scharffen Berger 82% Extra Dark 43 19 8 63%Swiss Miss Dark Hot Chocolate 35 3.5 19 64%Theo Chocolate 70% Organic Dark 42 16 12 66% AVG= 75%

AHA DAILY ADDED-SUGAR MAX 37 - men25 - women

KukaXoco’s Breakthrough in 2014

Brew up to two bags of coca tea Stir in two tablespoons ofunsweetened cocoa

Drink! Unpleasantness is eliminated, retaining much color, smelland taste of cacao – with no sweeteners nor fat, and no aftertaste.

Both ingredients consumer safety tested for 300+ years.

No need for pre-processing of cacao to de-bitter, which destroys nutrients.

KukaXoco’s Breakthrough in 2014

Coca tea, and coca tea extracts, contain the coca alkaloid. While proven across 300+ years of consumption in South America to be harmless (effect similar to caffeine), it is technically illegal for sale outside South America because drug laws are not based on science.

Thus, little interest in our technology circa 2015/6.

MARKETING/LICENSING PROBLEM

2017 - Solution with help ofPeruvian Coca Authorities

ENACO*Coca-LeafExtract(de-cocainized)

HasFDAstatusasbeingGenerallyRecognizedAsSafe(GRAS).See:U.S.CodeofFederalRegulation21C.F.R.182.20.Coca-Colausestheequivalent(maybe???).

*ENACO– LaEmpresa Nacional delaCoca,Peruviangovernmentagency,Limawww.enaco.com.pe - controlsmarket/exportsforlegalcocaproductsinPeru

2017 Product Prototyping

Hot Cacao Powder Prototype:

Simple prototype – 2 tablespoons of unsweetened cacao powder, up to 2 teaspoons of ENACO decocainized powder, bit of salt. Un-optimized chocolate taste creates similar experience to a cup of black coffee ($6 billion US sales), while being healthier. Working with food engineers in Peru to finalize a “hot-chocolate” taste, and begin production.

Chocolate milk: final formulation can be added to whole/low-fat milk with no added sugar.

KukaXoco’s Darkest Chocolate

Current formulation is:

Cacao Liquor 100 gramsCoca Extract 4 grams

Effectively a 96% cacao chocolate.

Chocolate has a pleasant dark chocolate taste, more so using lower-acidity Peruvian and Venezuelan varieties of cacao, with minimal taste of coca leaf. A smidgen of salt improves chocolate taste. Has standard texture/snap/melting of chocolates.

KukaXoco’s Darkest Chocolate

EXTREME DARK CHOCOLATE COMPARISON

KUKAXOCO 96% COCOA50 grams fat, 0 grams sugar

VIVANI 92% COCOA59 grams fat, 7.0 grams sugar

LINDT 90% COCOA55 grams fat, 7.5 grams sugar, alkali

CHOCOLOVE 88% COCOA53 grams fat, 13 grams sugar

TESCO 85% COCOA47 grams fat, 15 grams sugar

KukaXoco’s Breakthrough

NEW OPPORTUNITIES WITH CACAO CHEMISTRY

GC/MS of neutral basic volatiles isolated from cocoa powder. No overlap with GC/MS of coca leaf extract.

KukaXoco’s Breakthrough

Inlightofourworkdiscoveringnewcacaochemistries,Iestimatethatlessthan40%ofcacaochemistryistrulyunderstoodandmastered.(seelackofaciditydatabelow).

Fora$100billion/yearindustry,thisisscientificallyunacceptable.

KukaXoco’s “Safe Chocolate”

KukaXoco’s “Safe Chocolate”

PROTOTYPEKUKAXOCOCREAM

UNSWEETENEDCACAOPROTEINPOWDER

ART.SWEETENERSALTSUGARLEAFEXTRACTWATER

CURRENTFORMULATION5%FAT/SUGAR

KukaXoco’s “Safe Chocolate”

PROTOTYPEKUKAXOCOCREAMFAT SUGAR

220grams UNSWEETENEDCACAO $3.60 22g 0g320grams PROTEINPOWDER $6.40 13g 0g

15grams ART.SWEETENER | 0g 15g5grams SALT |10grams SUGAR |--------- $1.00 0g 10g3tbsp. LEAFEXTRACT |

30grams SODIUMPROPIONATE(3tbsps)590grams WATER– 2.5cups--------------- -------- ----- -----1200grams $11.00 35g25g

(35+25)=60g/1200g= 5%fat/sugaratacostof105gramsperdollar.Nutella =89%fat/sugaratacostof123gramsperdollar.

Addwaterandbulkingagents?Verylowfat/sugarchocolatemilksandicecreams

KukaXoco’s “Safe Chocolate”

EASY10MINUTEPROCESSTOMAKE:

Powders Additives Water/Extract Mix Ingredients

Blend Smooth Cream

ACIDITY

CACAO PROBLEM:

CACAO IS ACIDIC

KukaXoco’s Darkest Chocolate

“BUT GREG, THIS STILL TASTES (A BIT) BITTER – YOU LIE!”

“WELL, YOU ARE PUCKERING– IS THAT REALLY BITTER?”

“WELL, NO, … IT IS ACIDIC. WHY?”

CACAO PROBLEMACIDITY

Material pH Reference SourceCacao nibs 2.0-5.0 Callebaut - U.S. Patent 8,460,739Cacao powder 5.0-5.8 CCBOL GroupCacao powder 5.7 ICCO dataHershey cacao powder 5.7 2 tablespoons in 1 cup hot waterCacao beans, unfermented 6.1-6.3 Univ. Ghana study 2013 Milk chocolate 6.5 Internet consensusMilk chocolate Nestle 6.3-6.7 U.S. Patent 4,081,568Cacao butter 6.6 Lees & Jackson (book - 1973)Chocolate milk 6.85 22 grams sugar/240 mlCacao powder Dutch 7.0 Internet consensusWater 7.0 Acid/Base boundary

Quoting Dr. Anga: “If you can’t measure it, you can’t manage it”. The ICCO needs to fund a comprehensive database of such data, precisely measured.More data at: www.kukaxoco.org/debittering-process.htm

CACAO PROBLEMSOURCING LOW ACIDITY

Material pHHershey cacao powder 5.7Hershey cacao powder Dutch 7.0

(20 times less acidic)

Problem with Dutch process is that it degrades some of the phytonutrients that make cacao the new “health” food, due to use of potassium carbonate – an alkaline as harsh as ammonia.

We are now seeking varieties of naturally low acidity cacao (Peru, Venezuela), or cacao producers that roast and ferment in ways that minimize acidity and astringency.

CACAO PROBLEMACIDITY

a tough balancing act – how much fermentation time?TOO BITTER TOO ACIDIC________________________________________________________________0 hours FERMENTATION TIME 72 hours

but by using coca extracts to block bitterness,fermentation time can be lessened for lower acidity

TOO BITTER TOO ACIDIC________________________________________________________________0 hours FERMENTATION TIME 72 hours

and using miraculin to ease fermentation needsallows you to optimize drying time to lessen astringency

TOO ASTRINGENT LESS ASTRINGENT________________________________________________________________0 minutes DRYING TIME 72 minutes

Opportunities for CacaoFarmers

OpportunitiesforCacaoFarmers

As an illustrative example of a formulation of unsweetened cocoa and coca extract, with rain forest plant extracts, we have:

unsweetened cocoa (theobromine) - blood pressurered yeast rice (lovastatin, 2-4 mg) - cholesterolrice bran oil (tocotrienol) - obesityProtium heptaphyllum resin (triterpenes) - obesitypurple tea extract - fat absorption

When mixed with cacao, red yeast rice and rice bran oil do not alter flavor. Protium traditionally has been used by coca chewers, and recently has been reported to reduce obesity in mice with high-fat diets.

This technology turns cacao into a medical food – pleasure and health. Maybe Bayer should consider a “medical chocolate” product line.

Opportunities for CacaoFarmers

KukaXoco’s technologyiseasytouseanywhere.Lastnight,inmyhotelroom,spending10minutes,IwasabletomakeabatchofKukaXoco chocolatecream,thatat5%fat/sugar,thatshouldembarrassthosemaking90%fat/sugarchocolatecreams.Anyone,anywhere,caneasilymake.

Decocainized cocaleafextractsarelegalaroundtheworld,andENACO– thePeruviangovernmentagency– willbegladtoshiptocacaoproducersinAfrica.Cacaofarmerscanthusproducevalue-addedcacaoproducts,ifnotmanufacturenewchocolateproductsoftheirown– directtoconsumers.ContactENACOatwww.enaco.com.pe

OpportunitiesforCacaoFarmers

EASY10MINUTEPROCESSTOMAKE:

Powders Additives Water/Extract Mix Ingredients

Blend Smooth Cream

New Marketing for Cacao Farmers

AFRICAN/SOUTH AMERICANCACAO FARMERS

AMAZONWEB SERVICES

DIRECT SALES –U.S. CONSUMERS

social

mark

eting

bitcoin

new chemistry,

new products

BOLD PLOY FOR AFRICA

FINANCIAL ANALYSTS: HERSHEY IS MISMANAGED -e.g., stock value dropped $3 billion in months after Hershey bought a beef jerky company in 2015.

FACT: IN GLOBAL MARKETS, THERE ARE OVER NINE TRILLION DOLLARS OF NEGATIVE INTEREST BONDS - $9,000,000,000,000. People pay you to borrow their money. Crazy, but true.

PROPOSAL: AFRICAN COUNTRIES FLOAT A 0.0%, 25-YEAR BOND AND RAISE $25 BILLION DOLLARS.

BOLD PLOY FOR AFRICA

WITH $25 BILLION DOLLARS AVAILABLE:

l’AFRIQUE

DEVRAIT ACHETER (SHOULD BUY)

HERSHEY !!!!

BOLD PLOY FOR AFRICA

WITH THE HELP OF:

AFRICAN DEVELOPMENT BANK

WORLD BANK

USAID

MARS

CARGILL

ETC.

BOLD PLOY FOR AFRICA

“JUST DO IT NOW!”

l’AFRIQUE

DEVRAIT ACHETER (SHOULD BUY)

HERSHEY !!!!

Current Activities ofKukaXoco

Working with CacaoFarmers

Greg,cocafieldsintheYungas,northernGreg,cacaofarm,ValledeCauca(southernBolivia,2015- oneoftheloveliestplacesColombia,2017)– seekingnewvarietiesofintheworldtodochocolateR&Dcacaoclosetotheregion’scocafarms

KukaXoco Going Forward

Inthefallof2018,KukaXoco planstolaunchacrowdfundingcampaigntofinalizeourfirstproduct:

WehaveateamthatspanstheAmericas– andwewouldlovetoaddteammembersfromAfrica.

KukaXoco Going Forward

Onegoalofourcrowdfunding campaignistoraisefundstoopenCacao/CocaResearchCentersinColombiaandPeru.TheCenterswillgathersamplesofcacao,cocaandotherexoticplantstodeterminethebestcombinationstomakethesafest,healthiestchocolatesontheplanet.WewouldlovetoworkwithICCOtobuildthesecenters.

JUST SAY NO TO SUGAR!!!!!

THANKYOU!