Kokomodo, a newcomer in the food and beverage industry, is revolutionizing the chocolate sector with its innovative approach to cellular agriculture. The company believes that cultivating meat is similar to cultivating cocoa but simpler, creating a stable supply of cacao year-round. With climate change threatening cocoa production, Kokomodo’s CEO, Tal Govrin, sees non-agricultural methods as crucial for ensuring the survival of this essential ingredient for future generations.
The company’s first product is a high-value cell-cultivated cocoa powder designed for various applications in food, beverage, supplements, and cosmetics. Following this, Kokomodo plans to introduce a cell-cultivated cocoa butter. While the process of producing cell-cultivated cocoa shares similarities with cultivating meat, there are significant differences that set it apart.
Kokomodo selects premium cacao strains from Central and South America to cultivate into a cell culture. Unlike cultivated meat, cocoa cells do not require a defined 3D structure at the end of the process, allowing them to be supplied as a powder. This simplicity in cultivation makes cocoa cells cheaper and easier to scale compared to meat production.
In a rapidly evolving market, Kokomodo is positioning itself as a leader in cultivated cocoa technology. By leveraging a diverse collection of stable and characterized cell lines, the company aims to set new industry standards for quality and innovation. With control over the cacao product’s design and unique blends of cell lines, Kokomodo strives to offer superior cocoa products for a range of applications.
As the company prepares to launch its cultivated cocoa products, it faces competition from other innovators exploring similar technologies. With the impending challenges of climate change and cocoa shortages, Kokomodo’s commitment to preserving real cacao through cell cultivation sets it apart from alternative chocolate solutions. By capturing the authentic taste, aroma, and health benefits of cocoa without compromising quality, Kokomodo aims to revolutionize the chocolate industry.
The name “Kokomodo” reflects the company’s dedication to traditional cacao production methods in a modern context. As Kokomodo emerges from stealth mode and embarks on its fundraising journey, the company plans to scale its technology, engage clients, expand its product range, and navigate regulatory challenges. With a focus on sustainability, innovation, and consumer trends, Kokomodo is poised to make a significant impact in the food and beverage industry.
