Copenhagen’s supermarket chain Alma Madmarked becomes the first retailer in the world to launch NOTCH—an entirely cocoa-free chocolate alternative created by Spora, the culinary innovation center founded by Alchemist chef Rasmus Munk. The debut marks a milestone in sustainable food innovation, redefining the coexistence of indulgence and responsibility.
A new chapter in Nordic food innovation begins on December 10, when Alma Madmarked in Copenhagen unveils NOTCH, the world’s first cocoa-free chocolate alternative developed by Spora—the culinary innovation center founded by Alchemist chef Rasmus Munk.
Made from mask, the nutrient-rich byproduct of beer brewing, NOTCH transforms what was once considered waste into something luxurious and delicious. The result: a smooth, deeply aromatic confection with the familiar texture, richness, and “snap” of chocolate—with no cocoa at all.
With this launch, Spora moves beyond the experimental kitchen and into the public sphere, inviting consumers to experience its mission: turning overlooked raw materials into sustainable, flavor-forward ingredients that define the future of gastronomy.
Founded in 2023, Spora bridges science, gastronomy, and sustainability to reimagine modern food systems. In just two years, it has become an international research partner with upcycling and circular food design at its core. NOTCH is the first of its innovations to reach the retail market.
According to CEO Mette Johnsen, the timing couldn’t be more apt. Global cocoa production faces soaring prices, deforestation, and labor challenges—while breweries worldwide generate roughly 40 million metric tons of mask annually, most of which ends up as low-value animal feed.
By drying, roasting, and conching mask in a process reminiscent of traditional chocolate-making, Spora achieves a sensorially authentic experience—rich aroma, smooth texture, and satisfying complexity—all born from an unexpected source.
For founder Rasmus Munk, NOTCH represents the culmination of years of quiet experimentation. “We’re used to being the innovation engine behind the scenes,” Munk explains. “Presenting NOTCH directly to consumers is exciting—it allows people to taste what the future of food might look like, and to see that innovation can also be indulgent.”
The idea dates back to Munk’s early experiments at Alchemist, where he first created a cocoa-free alternative for guests with dietary restrictions. The refined version has since become a staple on the restaurant’s tasting menu, celebrated for both its flavor and its ethics.
The partnership with Alma marks Spora’s first step into retail. “It’s a privilege for Denmark to be the first place where this level of innovation meets the public,” says Alma CEO Alfred Josefsen. “We’re proud to offer our guests a taste of the future—and to be the first retailer anywhere in the world to present Spora’s groundbreaking products.”
NOTCH will launch in limited quantities at Alma beginning December 10, available in both artisan chocolate bars and handcrafted flødeboller, classic Danish treats. Spora will host weekly tastings throughout December, kicking off on launch day at Alma’s Sylows Allé store from 12:00 to 18:00.
Bars
NOTCH DARK with roasted Marcona almonds and sea salt
NOTCH MILK with caramel and biscuit
NOTCH MILK with raspberry and poppy seeds
Flødeboller
Blackcurrant & almond
Woodruff & pistachio
Bergamot mint & orange
Salted caramel & pecan
The NOTCH debut marks the beginning of a broader collaboration between Spora and Alma, with future innovations already underway. Together, they aim to challenge conventions, spotlight sustainability, and offer consumers an evolving glimpse into what the next generation of fine food might taste like.
