Mondelēz International recently collaborated with Celleste Bio to produce a dozen milk chocolate bars using cocoa butter from cell-cultured technology. This groundbreaking achievement paves the way for Celleste to scale up production in the next two years.
Celleste, based in Israel, successfully created the first cell-cultured chocolate-grade cocoa butter last October. CEO Michal Beressi Golomb stated that the technology has been proven effective, and the ingredients will soon be accessible to chocolate manufacturers and other food companies. Mondelēz, known for Toblerone, partnered with Celleste and also invested in the project.
Golomb revealed that Celleste is in discussions with various chocolate industry players to supply lab-grown cocoa butter and powder. The company aims to produce 50,000 tons of cocoa butter annually by 2035, contributing 5% to the total cocoa butter demand for chocolate production.
Cocoa butter is a crucial ingredient in chocolate making, providing the desired texture and mouthfeel. Celleste’s bio-identical cocoa butter offers the same sensory experience as traditionally grown cocoa butter, allowing seamless integration into existing chocolate production processes.
Despite the ambitious production goals, Golomb emphasized that Celleste aims to complement, not replace, traditional cocoa farming. The company’s innovative approach could revolutionize the industry while addressing challenges such as fluctuating cocoa prices and environmental concerns.
Major chocolate companies like Mondelēz have responded to market challenges by exploring innovative solutions. In response to price fluctuations, Mondelēz has diversified its product offerings and invested in alternative options like Celleste. Similarly, Nestlé is set to launch a cocoa-free chocolate alternative using Planet A’s Choviva technology.