…is the technology making it possible.
Behind every delicious byte…
The Cocoa Challenge
Chocolate is one of life's simple pleasures. A gift, a reward, a moment of comfort.
But the cocoa behind it faces an uncertain future. As climate pressures grow and demand continues to rise, securing the future of chocolate requires new thinking.
Because future generations deserve to enjoy the same flavors we love today.
Our Approach
The future of chocolate isn't about replacing what we love. It's about finding new ways to protect it.
From cocoa-free chocolate alternatives to cultivated cocoa, we're building a new generation of chocolate ingredients with one goal in mind: Ensuring that future generations can experience the same joy, comfort, and indulgence that chocolate brings us today.
Cocoa-Free Chocolate Alternatives
Yellow peas are the star of Food Brewer’s semi-finished products, combined with carefully selected other plant-based ingredients. By using the side stream from the yellow pea industry, we leverage a upcycled ingredient that is cost-effective, resource-efficient, and better for the planet. Our proprietary processing methods give the ingredients its chocolate-like character.
Cultivated Cocoa
Real cocoa, grown locally in brewing tanks instead of tropical plantations. Our pilot plant has more than 6,000 liters capacity and is designed to facilitate scale up and process transfer. Scaling cell-culture cocoa to a price-competitive level is central to our mission. Our proprietary, high-performing cell lines and cost-optimized growth medium are fundamental to this goal. By adapting proven food and beverage technologies and disrupting bioprocessing through process automation, we target a cost-competitive production of cell-cultured cocoa.
Sustainable & Impactful
Building a more sustainable future for chocolate and coffee through local production, climate-smart innovation, and solutions that work alongside nature.
Protecting the land
Pea-based ingredients can be grown within regenerative farming systems that support soil health and biodiversity, while cultivated cocoa has the potential to significantly reduce land requirements compared to conventional cocoa production. Together, these approaches can help relieve pressure on tropical ecosystems and reduce the need for agricultural expansion and limit deforestation.
Producing climate-neutral
Our localised and efficient production model reduces CO₂ emissions by up to 90 % while enabling full traceability across the entire value chain, helping build a more resilient future for chocolate and coffee.
Staying local
By enabling production closer to where products are consumed, we reduce the need for long-distance transportation and global supply chains. This creates a more resilient, transparent, and locally rooted approach to chocolate and coffee production.