Celleste Bio has unveiled the first milk chocolate bars produced with real cocoa butter derived from cell suspension culture technology. Developed in collaboration with strategic partner Mondelēz International, the milestone demonstrates the technical viability of cell-cultured ingredients as "drop-in" replacements for traditionally grown cocoa.
Mondelēz International utilised the lab-grown cocoa butter to create nearly a dozen chocolate bars, confirming that the material meets the strict integrity and consumption standards required for commercial confectionery products.
Technical Validation and Sensory Equivalence
The achievement confirms that Celleste’s cell-cultured ingredients are bio-identical to conventionally grown cocoa. The material delivers the same melt profile, texture, and sensory experience, which is essential for large-scale manufacturers looking to integrate sustainable alternatives without altering established product formulas.
According to Michal Beressi Golomb, CEO of Celleste Bio, the company has validated its ingredients as functional replacements and has transitioned into an operational R&D pilot phase. This validation clears the path for the next stage of commercial-scale production.
Scalability and Environmental Impact
The cell-culture model offers a highly resource-efficient alternative to traditional cocoa farming, which is increasingly pressured by climate change, disease, and geopolitical instability. Celleste’s technology can produce significant volumes of chocolate-grade cocoa butter from a single cocoa bean.
Key operational metrics of the platform include:
Yield Efficiency: The company is on track to produce one ton of cocoa butter annually using a 1,000-litre bioreactor.
Land Conservation: A single bioreactor can produce the equivalent output of approximately one hectare of cocoa trees.
Preservation: The process utilises a robust bank of cocoa bean varietals to scale material without requiring further deforestation or traditional land use.
Hanne Volpin, PhD, Chief Technical and Scientific Officer at Celleste Bio, noted that the ability to produce commercial volumes while offsetting disruptions caused by resource scarcity is critical for building a resilient global supply chain.
AI Integration and Product Customisation
Beyond sustainability, the Celleste model utilises AI computational modelling to customise cocoa butter to specific manufacturer requirements. This allows for the adjustment of melting points and specific taste profiles, providing chocolate manufacturers with a new tool for product innovation and competitive differentiation.
By leveraging these computational tools, brands can engineer ingredients that perform better in specific climates or within complex confectionery structures, a capability that traditional cocoa sourcing cannot easily replicate.
Investment and Market Roadmap
To date, Celleste Bio has raised $5.6 million in funding. Investors include Mondelēz International, which serves as both a strategic and design partner, as well as Supply Change Capital, Trendlines, Barrel Ventures, and various non-dilutive grants.
The company is currently executing its plan to have its cell-cultured cocoa butter market-ready by 2027. This timeline positions Celleste to help the global chocolate industry secure a more stable and traceable supply as environmental and supply chain pressures continue to mount on the conventional cocoa trade.
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