Puratos USA to launch first professional chocolate product with cultured cocoa
The company said the product represents a milestone in chocolate innovation, combining Puratos‘s long experience supplying bakery and chocolate ingredients with emerging food tech methods that grow cocoa cells outside the cocoa tree.
USA – Puratos USA, a global leader in bakery, patisserie, and chocolate ingredients, has announced plans to introduce the world’s first professional chocolate product featuring cultured cocoa, positioning itself as a pioneer in sustainable food innovation.
The company revealed this breakthrough on February 24, 2026, stating the product will be fully available to US customers by late 2026.
This launch addresses growing challenges in cocoa supply due to climate change and aims to complement traditional farming with lab-grown alternatives.
The innovation stems from a strategic partnership with California Cultured, a specialist in cell-based cocoa production, supported by Puratos’ venture arm, Sparkalis.
By supporting the development of this emerging technology at an early stage, Puratos aims to help shape the future of chocolate in a way that complements traditional cocoa farming.
Together, they are developing a chocolate that matches conventional cocoa in taste, texture, consistency, and performance, tailored for professional chocolatiers and food brands.
Jaina Wald, Puratos USA’s Vice President of Marketing & Digital, emphasized the US market’s role as a hub for food tech, saying the product empowers makers with reliable, forward-thinking solutions.
“For Puratos USA, this announcement reflects our commitment to supporting American chocolate professionals with forward-looking solutions,” remarked Jaina Wald, Vice President Marketing & Digital, Puratos USA.
“The US market plays a central role in food innovation, and we are proud to help bring new technologies like cultured cocoa closer to commercial reality here.”
Cultured cocoa, produced through precision fermentation, offers a stable supply independent of weather volatility affecting West African farms, which produce 70% of global cocoa.
Puratos Global Chocolate Director Youri Dumont highlighted the company’s commitment to responsible innovation, building on initiatives like Cacao-Trace that boost farmer premiums while exploring tech like this to future-proof the industry.
California Cultured CEO Alan Perlstein noted that it delivers what makers demand: cocoa-like behaviour without compromise.
This move reinforces Puratos’ leadership in sustainability and flavour science, ensuring there are no sensory trade-offs in the lab-grown product.
As demand for ethical chocolate rises amid 2025’s supply shortages, the launch could reshape professional baking and confectionery.
A broader global rollout may follow the US success, signalling a new era of resilient cocoa sourcing.
Further details about the new ingredient and its commercial launch will be shared closer to availability.
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