Kokomodo specializes in creating cell-based cocoa that matches the traditional taste, aroma, textures and health benefits that consumers have come to know and love from cocoa and chocolate products.
Cocoa-free innovations are being produced to address the environmental and ethical concerns associated with traditional cocoa farming, such as deforestation and child labor. Additionally, supply chain challenges, including fluctuating cocoa prices and vulnerability to climate change, are driving the demand for sustainable alternatives like cocoa-free chocolate and Kokomodo's cell-based chocolate.
Supported by a $750,000 investment from The Kitchen FoodTech Hub and the Israeli Innovation Authority, Kokomodo is producing cell-based cocoa for the food and beverage, supplements and cosmetics industries. The Israeli startup's first products include a "high-value cocoa powder" that can be integrated into various products, and cocoa butter.