[Presse release]
Soufflet Malt x Ferments du Futur

Soufflet Malt and Ferments du Futur are accelerating the development of new food applications through solid-state malt fermentation!

Soufflet Malt, the world’s leading malting company, and Ferments du Futur announce the launch of a research project aimed at accelerating the development of new ingredients derived from solid-state malt fermentation, with an initial application in the creation of a cocoa alternative.

Soufflet Malt’s innovative approach is based on solid malt fermentation, which involves cultivating microorganisms on germinated grains to develop specific aromatic compounds. This approach opens up new possibilities for addressing current pressures on certain agricultural raw materials.

For example, cocoa is currently under pressure due to climate change and sharply rising prices. This project therefore seeks to reproduce cocoa-like flavors using barley malt, wheat, or other sprouted grains.

But the ambition goes further: eventually, this technology could be used to create numerous ingredients, derived from grains or legumes, for various food applications. It could also enable the development of new flavors, as well as molecules with health benefits, such as vitamins or antioxidants.

Transforming malt into new aromatic signatures

By focusing on the texture and color of malt, research teams are working to optimize fermentation-derived flavor profiles similar to those of cocoa, without adding any additional ingredients. The goal is to develop, as quickly as possible, a reproducible industrial process capable of producing sustainable, competitive substitutes suitable for food applications.

Given the challenges currently facing the cocoa sector, innovation and collaboration between public research and industry are essential to develop new sustainable solutions. This project fully demonstrates our ability to co-develop next-generation ingredients with leading partners. By combining solid-state fermentation, industrial malting expertise, and advanced research, we are paving the way for high-performance alternatives that are both sustainable and tailored to the food industry’s needs.

Laurent Debande, Chief Growth and Innovation Officer of Soufflet Malt

For the cocoa sector, as for other agri-food sectors, the continuity between public research and industry is a key driver for overcoming major obstacles. This collaboration is at the heart of Ferments du Futur’s mission: to structure and accelerate co-innovation between companies and academic experts. By combining advanced fermentation research with industrial expertise, this partnership perfectly illustrates the continuity between scientific discovery and market innovation, working toward safer, healthier, and more sustainable food.

DamienPaineau, CEO of Ferments du Futur

From the laboratory to the industrial pilot

The scientific program began in January 2026 and will run for 18 months, divided into three phases. The first phase will involve identifying the aromatic signatures of cocoa as well as the metabolic pathways needed to reproduce them through solid-state malt fermentation. The teams will then conduct a selection and screening of microbial strains to optimize solid-state fermentation conditions, including a roasting step to enhance the aromatic profiles obtained at scales up to 10 liters.

In parallel, the project plans to scale up the technology, in conjunction with the launch of a 4-ton pre-industrial demonstrator located in Nogent-sur-Seine within Soufflet Malt’s R&D teams. This crucial step will validate the productivity of the strains and culture conditions identified by Ferments du Futur on a larger scale, while preparing for industrialization and supplying our partner clients with samples.