The Future of Cocoa is Cocoa-free
Increasing supply chain problems, brought on by climate change and political instability, have taken a toll on cocoa prices. And that affects all producers of baked goods, from the craft bakers in your neighborhood to the global brands you can find all over the world. Ingredient producers have been exploring cocoa-free possibilities and we already have
Over the past three years, global cocoa prices have shifted from relative stability to extreme volatility. In 2023, prices began rising steadily due to adverse weather in key producing countries such as Ivory Coast and Ghana. Poor harvests, ageing trees, and the spread of crop diseases reduced output. The situation intensified in 2024, when cocoa prices surged dramatically, more than doubling year-on-year and briefly exceeding EUR10,000 per tonne on international markets. This spike was fueled by consecutive supply deficits, logistical constraints, and low global stock levels.
In early 2025 and into 2026, prices have remained elevated but highly volatile. Some easing has occurred as markets adjust and demand softens slightly in response to higher costs. However, structural supply challenges in West Africa continue to underpin a tight market, suggesting prices will remain above historical averages in the near term.
In this light, it’s no wonder the ingredient producers started looking at how they could mitigate this scarcity.
Cell Cultured Technology from Celleste Bio
Celleste Bio unveiled its chocolate grade cocoa butter, the first made using plant cell culture technology. Celleste is one of the first to pioneer the use of cell culture technology to produce real cocoa ingredients, with its chocolate grade cocoa butter being a breakthrough for the industry in that it is bio-identical to cocoa butter extracted from the bean, both chemically and functionally. That allows it to yield the same fatty acid profile essential for producing real chocolate and deliver the same sensory qualities such as melting point, smooth texture, and characteristic “snap” of premium chocolate.
This ingredient, says the company, is designed for scalability, enabling stable, sustainable production independent of agricultural limitations. And it generates zero waste, using all inputs efficiently throughout the process.
“Our ability to produce real cocoa butter via cell culture proves that science can be used to grow and produce ingredients that mirror nature with integrity and transparency”, said Michal Berresi Golomb, CEO of Celleste Bio. “This is a major R&D achievement for Celleste led by Hanne Volpin, PhD, CTO of Celleste, and her R&D team, and also validation for the entire cocoa industry that there is a solution to supplement supply chain shortages caused by the volatility and unpredictability of traditional farming”.
Celleste is in the process of building a pilot facility to accelerate R&D and scale production of its cocoa ingredients.
To date, Celleste Bio has raised USD5.6m, including Mondelēz International as a strategic and design partner, along with Supply Change Capital, Trendlines, Barrel Ventures and others.
FOODSOLUTE Cocoacut, a Sustainable Cocoa Alternative from Th. Geyer Ingredients
Th. Geyer Ingredients launched last year ar iba FOODSOLUTE cocoacut, offering the baking industry a sustainable, functional, and cost-effective 1:1 alternative to traditional cocoa powder.
Made from natural, upcycled ingredients, FOODSOLUTE cocoacut delivers full cocoa flavour and appearance while offering a nutritional boost with 60% fibre content. The innovative ingredient supports healthier product formulations and promotes resource conservation, aligning with the growing demand for sustainable baking solutions.
Designed for easy application, cocoacut can directly replace conventional cocoa powder in baked goods, fillings, batters, and sponge mixtures without compromising taste, colour or aroma. In addition to its functional benefits, bakeries can achieve noticeable cost savings by using cocoacut.
Professional Chocolate Product with Cultured Cocoa from Puratos
Puratos, one of the largest producers of cocoa-based ingredients for the baking industry, announced that it would soon launch the world’s first chocolate product for professionals containing cultured cocoa, becoming the first company to bring this breakthrough innovation to market. The product will be fully commercially available to Puratos customers in the United States toward the end of 2026, marking a significant milestone for innovation in the chocolate industry.
Through its foodtech venture arm, Sparkalis, Puratos is an early investor in cultured cocoa technology. Puratos is developing this first-of-its-kind product in collaboration with California Cultured, a pioneer in cultured cocoa. Together, the two companies aim to commercialize a chocolate product for professionals and food brands that translates cutting-edge cultured cocoa technology into a solution that meets customer expectations for taste, quality, consistency, and performance.
“What matters to chocolate makers is simple,” said Alan Perlstein, Chief Executive Officer at California Cultured. “They need an ingredient that behaves like cocoa, tastes like cocoa, and shows up when they need it. This partnership with Puratos moves cultured cocoa from a scientific proof into a dependable commercial ingredient that manufacturers can actually plan around.”
Puratos believes that cultured cocoa can act as a climate-independent and sustainable complement to traditional cocoa farming. By helping to ensure more consistent quality and supply in the face of climate change, this approach has the potential to strengthen the long-term resilience of the chocolate industry while continuing to support existing cocoa ecosystems. The company’s long-standing Cacao-Trace program demonstrates its commitment to creating measurable, positive impact across the cocoa value chain.
Further details about the new ingredient and its commercial launch will be shared closer to availability.
Alternatives to Cocoa-based Products from Cargill and Voyage Foods
Cargill announced a new commercial partnership with Voyage Foods to scale up and deliver more sustainable alternatives to cocoa-based products along with nut spreads without their traditional ingredients – peanuts & hazelnuts.
Keep reading in European Baker & Biscuit!