As Climate Change Threatens Both Coffee And Cocoa, This Brazilian Startup Is Transforming Coffee Waste Into A Cocoa Alternative – CoffeeTalk

Brazil, the world’s largest producer of coffee, is facing a cocoa crisis as its industry generates over 40 million tonnes of biomass annually. This waste is a significant issue for the planet and its water resources, with coffee production emitting more greenhouse gases than pork, shrimp, rice, and cheese. Cellva Ingredients, a Brazilian biotech startup, is turning waste from the world’s favorite drink into its favorite sweet treat.

Cellva’s solution to the cocoa crisis is chocolate made from coffee waste instead of cocoa beans. The coffee-husk-derived ingredient costs 30% less than conventional cocoa powder, making it a cost-effective alternative without compromising functionality or sensory experience. The company uses byproducts like parchment and silver skin, which are ripe for industrial use. The process aims to isolate the compounds responsible for them, obtaining a bioactive extract from the husks, which is microencapsulated using proprietary processes, ensuring better stability and sensory properties. The microencapsulated extract can then be incorporated into any food matrix, including chocolate formulations.

The startup sources its coffee husks from Bahia, Brazil’s largest cocoa-producing state. It is actively sourcing from new suppliers domestically and internationally as they expect a large demand. Cellva has secured over $1M in committed interest contracts from its B2B clients, worth over 80 tonnes a year in volume. To meet this demand, it is establishing a manufacturing facility in Bahia in partnership with an extremely experienced operator. Additionally, it is refining distribution agreements across Latin America, ensuring broad market access and commercial scalability.

CoffeeCoa offers functional and health gains, as well as being rich in antioxidants and fiber, helping improve digestion, boost satiety, and enhance metabolic health. The health benefits stem from the bioactive compounds in coffee husks, particularly chlorogenic acids, trigonelline, and polyphenols. These compounds provide antioxidant, anti-inflammatory, and metabolic benefits, supporting heart health, cognitive function, gut microbiome balance, and weight management, making cellva’s ingredient a powerful functional alternative to cocoa.

Tests showed that the microcapsules retained high levels of antioxidant capacity and total polyphenol content, even after being incorporated into food applications. The encapsulation technology preserves and enhances these bioactive properties, offering a functional ingredient with potential health benefits. Cellva claims the upcycled ingredient has a naturally sweet profile, making it an ideal substitute for cocoa in products like baked goods, beverages, functional foods, supplements, and chocolates.

Cellva’s technology aligns with the shift towards clean-label, upcycled, and functional food ingredients, offering a novel, health-oriented ingredient with a strong environmental impact. The company has attracted the interest of investors, securing $1.7M from ProVeg, Rumbo Ventures, and AirCapital. Now, it is extending its funding round to $4.6M, with $2.9M already secured.

In conclusion, Cellva Ingredients is a promising solution to the cocoa crisis by turning waste from the world’s favorite drink into a sweet treat. By sourcing coffee husks from Bahia, the company aims to provide a sustainable and functional alternative to cocoa, while also addressing the environmental impact of the industry.

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