WNWN Food Labs (pronounced ‘win-win’), founded in 2020, is creating a win-win situation for food producers, consumers, and the environment. WNWN uses technology to transform humble plant-based ingredients into high-value, sustainable and ethical treats. 

WNWN, headquartered in London, was the first company to bring cocoa-free chocolate to market. Its proprietary process of traditional fermentation techniques converts sustainable ingredients including British barley, used for centuries in beer and whisky, and carob, rich in polyphenol antioxidants, into premium cocoa-free “choc” that looks, smells, tastes, melts, snaps and bakes like the real thing—and feels just as indulgent. It’s also dairy-free, palm oil-free, caffeine-free, gluten-free, lower in sugar than comparable products, and even safe for your dog since it contains no theobromine.

With widely available ingredients, and production methods that don’t require regulatory approval or expensive platforms, WNWN choc can be more affordable than conventional chocolate. 

Why alt-choc? It’s delicious, but most chocolate hides a dark secret. Mass-produced cocoa (cacao) is plagued by ethical issues, including widespread use of child and slave labour, and environmental devastation like carbon-emitting deforestation and habitat loss. It’s a crop that’s also highly vulnerable to climate change, including rising temperatures and diminishing rainfall, leading experts to predict chocolate shortages in the coming years. 

Consumers are increasingly concerned about how their food is produced, and we’re here for it.

For more about that dark side click here.

Who are we?

We’re a team of food lovers, mad scientists, cooks, designers and chocolatiers. 

Our two founders:

Ahrum Pak (CEO) is a former financier and advisor who worked in the US, Europe and Asia to bring IPOs to life, and a fermentation enthusiast raised in a household where the larder was stocked with traditionally home-fermented Korean foods. After an MBA and a career in fintech, Pak’s growing ambition to address food waste and sustainability, and a fortuitous Instagram message, led her to her cofounder…   

Dr Johnny Drain (CTO) is a leading global expert on fermentation who grew up a stone’s throw from the world-famous Cadbury chocolate factory in Birmingham. Drain has brought his scientific insights to the world’s best restaurants and bars, and his R&D on behalf of top brands includes setting up in-house fermentation labs, creating novel ingredients, and pioneering sustainable solutions for the world’s first zero-waste restaurant. He has a PhD in Materials Science from the University of Oxford.