Alt Cocoa Butter Ingredients

C16 Biosciences Cocoa Butter Equivalent Addresses Three Common Issues

The C16 Biosciences Cocoa Butter Equivalent is a new solution from the palm oil alternatives company that's engineered to help the brand foray into the world of edible fats. The ingredient is achieved through precision fermentation and comes as the company's first ingredient developed specifically for the food sector.

The product works as suitable substitute for conventional cocoa butter and takes aim at three recurring issues related to cocoa butter supply: region, season and harvest-related performance, price volatility and supply disruption. The brand's fermentation-derived fat will deliver a more consistent profile with predictable crystallization and will also help decouple the ingredient from the cocoa agriculture industry.

Founder and CEO Shara Ticku spoke on the C16 Biosciences Cocoa Butter Equivalent saying, "Cocoa butter is fundamental in making chocolate a luxurious experience: it’s responsible for the perfect snap on the first bite, the reason chocolate melts exactly at body temperature, and it leaves a smooth aftertaste. We brought all those sensorial properties to life, but from fermentation rather than industrial agriculture. Our process delivers products more consistently and more on-spec to the needs of chocolate makers.”

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