Cargill has formed a development partnership with Kokomodo to test cell-based cacao ingredients for commercial food and beverage applications.
The work is supported by co-financing from EIT Food through its Proof of Concept programme, which is designed to help start-ups and established manufacturers validate emerging agri-food technologies at scale.
The collaboration will assess Kokomodo’s cacao ingredients for functionality, sensory performance and industrial scalability. Trials will focus on use across categories including beverages, dairy and confectionery, with an emphasis on consistent supply and year-round availability.
Cell-based cacao is positioned as a response to structural pressures in the global cacao market, including deforestation, yield volatility and labour-related risks. By shifting production away from traditional farming constraints, the partners aim to explore more resilient and transparent supply chain models with lower environmental impact.
The programme is already underway. Initial validation outcomes are expected in the coming months, informing potential pathways to broader commercial adoption within large-scale manufacturing environments.
Source: https://www.fdiforum.ne