Celleste Bio launches world’s first cell-cultured cocoa butter chocolate bars 

ISRAEL – Celleste Bio has announced the launch of what it describes as the world’s first milk chocolate bars made using real cocoa butter produced through cell suspension culture technology, marking a milestone in alternative cocoa production. 

The company said the development represents a “critical achievement” that strengthens its ability to build a scalable and commercially viable supply chain for cocoa ingredients. 

Mondelēz International, Celleste’s strategic partner, used the cell-cultured cocoa butter to produce nearly a dozen chocolate bars that met its internal quality and consumption standards. The company said the ingredient delivered the same texture, melt profile and sensory experience as conventionally sourced cocoa butter. 

Celleste indicated that it expects to scale production to market-ready volumes within the next two years. The company has set a long-term goal of producing 50,000 tonnes of cocoa butter annually by 2035, representing around 5% of the estimated 2 million tonnes required globally each year. 

Founded in 2022, the company is focused on developing sustainable alternatives for the chocolate industry. CEO Michal Beressi Golomb said the company has made significant progress in a short period. 

“We’ve validated our ingredients as drop-in replacements, created an operational R&D pilot facility to scale up our volumes and now proven our cocoa butter performs identically to conventional cocoa, clearing the next phase to commercial scale,” she said. 

“In three years, we’ve made unprecedented progress to meet this formidable scientific challenge.” 

Celleste is also applying artificial intelligence to customise cocoa butter properties, allowing manufacturers to modify melting points and flavour profiles. 

Chief Technical and Scientific Officer Hanne Volpin highlighted the environmental potential of the technology. 

“Building a resilient supply chain means being able to produce at commercial volumes while offsetting disruptions caused by climate change, deforestation and resource scarcity,” she said. 

The development comes as global cocoa markets face volatility, driven by climate-related disruptions, labour challenges and supply shortages. Major chocolate producers, including The Hershey Company, have responded by adjusting pricing strategies and exploring innovation. 

Celleste Bio has raised US$5.6 million to date, with backing from Mondelēz International, Supply Change Capital, Trendlines, Barrel Ventures and grant funding, as it continues to advance its alternative cocoa production platform. 

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