Technology
We don't recreate ingredients by copying a crop — we rebuild the experience of it from resilient inputs. Two complementary science platforms let us reconstruct both the flavour and the fat, and produce them at industrial scale.
We ferment locally grown, resilient ingredients into the deep, roasted, indulgent notes people know and love — the taste of chocolate and beyond, without the vulnerable crop behind it.
Precision biology lets us produce the functional fats — cocoa-butter-like performance — that make chocolate melt, snap and shine, decoupled from tropical supply.
How it comes together
Chocolate is solids and fat working together. By owning both halves — fermentation for the taste, synthetic biology for the butter — we deliver full systems that behave like the real thing on your line, not a compromise that needs reformulating around. And it only matters if it ships: our platforms run in full-scale production across two sites.
See our capabilitiesResilience by nature
Talk to our scientists
Start a co-development conversation — we'll go as deep as your R&D needs.
