Food tech company Win-Win, creators of the UK’s first cocoa free alternative to chocolate, announces a major DACH distribution deal with Martin Braun Backmittel und Essenzen KG, who are part of Martin Braun-Gruppe. The Group, headquartered in Hanover, develops, produces and sells a full range of convenience products for the baking, confectionery and catering industries. It delivers its products to wholesalers and retailers, bakeries, pastry shops, food service and industrial companies worldwide.
The partnership sees Win-Win as the first cocoa free chocolate alternative available in the portfolio, providing Martin Braun’s customers with two of Win-Win’s award winning products: “Win-Win dunkel vegan” and “Win-Win hell vegan”, which are the Dark and “M.lk” cocoa free chocolate alternatives.
Win-Win products look, melt, taste and snap just like the chocolate we all love. Its unique qualities mean Martin Braun customers can use Win-Win as a direct replacement to chocolate, without the need for any additional equipment or training. Win-Win’s products come in meltable button and liquid format, and can be used to make a range of sweet treats at scale, including pastries, cakes, cookies, coatings, doughnuts, desserts and more.
Win-Win cocoa free chocolate alternatives are made using abundant, affordable and sustainable plant-based ingredients such as rice and carob. Win-Win has re-imagined the conventional fermentation process to achieve the same results without the need for cocoa, but utilising traditional chocolate crafting techniques, such as roasting, grinding, refining and tempering to achieve their delicious chocolate-alternative. Win-Win’s products use 80% less water, emit 82% fewer CO2e emissions*, and are produced at scale in the UK.
Mark Golder, CEO, Win-Win comments: “We are delighted to enter into this partnership with Martin Braun, who have a fantastic reputation in the bakery sector and unrivalled customer networks. We are proud that they have chosen Win-Win as their exclusive partner to develop the fast-growing alt-choc sector, and we are enjoying working with them to deliver a more sustainable solution to chocolate for customers and consumers”
Golder continues: “We all love chocolate, but the way it’s currently produced isn’t sustainable. Climate change is leading to reduced yields, causing spiralling prices and supply-chain uncertainty. As consumers, we’re already seeing the impact of this in the form of rising prices and shrinkflation, and the cocoa industry continues to be troubled by issues relating to deforestation. The industry is at an inflection point and needs alternative solutions that are stable and more environmentally and socially sustainable.
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