Celleste Bio, a cocoa technology company, has announced the successful production of the first chocolate-grade cocoa butter made through plant cell culture technology, supporting its effort to build a more resilient and sustainable cocoa supply chain.
Real cocoa butter, without the beans
At the EIT Food‘s Next Bite Summit in Brussels, Belgium, Celleste introduced the innovative cocoa butter, which is chemically and functionally identical to cocoa butter derived from traditional bean extraction. The company claims the product replicates the full sensory experience of premium chocolate, including the melting point, smooth texture, and characteristic snap that consumers expect from high-quality chocolate.
Celleste’s CEO, Michal Berresi Golomb, explained, “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.” She also noted that the breakthrough is not only an achievement for Celleste but also a validation for the broader cocoa industry, offering a potential solution to the supply chain vulnerabilities caused by the volatility of traditional farming.
In addition to mimicking the key attributes of natural cocoa butter, Celleste’s process offers several advantages. The technology is designed for scalability, allowing production that is not dependent on the limitations of traditional agriculture. It also generates zero waste, using inputs efficiently throughout the process.
Cocoa is a critical component in the global chocolate industry, with manufacturers spending approximately $16 billion annually on cocoa ingredients, half of which is attributed to cocoa butter. However, the industry faces ongoing challenges with supply instability. In 2024, cocoa butter prices saw a 400% increase due to a shortage of nearly half a billion tons of the commodity.
Technology as an insurance policy
Experts warn that such instability is likely to continue. Howard Yano Shapiro, retired Chief Agriculture Officer at Mars, Incorporated, pointed out that technology can play an essential role in mitigating the risks associated with cocoa supply disruptions. “Technology doesn’t replace traditional farming. It is an ‘insurance policy’ against imminent supply chain disruptions and destruction caused by pests, disease, land and water overuse — as well as those arising from climate and agricultural instability,” he explained.
Celleste is currently constructing a pilot facility to accelerate its research and development efforts and scale up the production of its cocoa-based ingredients. To date, the company has raised $5.6 million in funding, including support from Mondelēz International, Supply Change Capital, Trendlines, and Barrel Ventures.
