Founded earlier this year by Tal Govrin, Kokomodo is a joint venture between The Kitchen FoodTech Hub and Tel Aviv-based Plantae Bioscience. Kokomodo’s process takes cells from select cacao beans and promotes cellular development with growth media. Once the cells are plentiful enough to form a biomass, they are processed into cocao powder.
Cacao farming is often impacted by severe weather events and, longer-term, is vulnerable to climate change.
“Kokomodo was born from a profound passion for preserving the supply of cocoa. Our cellular agriculture technology ensures a steady flow of premium, health-boosting cocoa, aligning consumer enjoyment with global responsibility,” Govrin told EIT Food Accelerator Network, according to vegconomist.