C16 has a “butter” way to make chocolate
In New York, biotech fats developer C16 Biosciences has launched a precision-fermented cocoa butter. The natural fat is an essential ingredient in all types of chocolate, but the functional performance of traditionally produced cocoa butter is inconsistent. It is also subject to severe supply and price volatility.
C16’s process uses aerobic precision fermentation and adaptive laboratory evolution to reliably manufacture consistent quality cocoa butter.
“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,” co-founder and CEO Shara Ticku told Green Queen. “Fermentation has long played a critical role in developing the flavor precursors in chocolate. Now it’s a critical step in developing sensorial performance and functionality, too.”
Category: Chemicals & Materials
