Ones to Watch: Cocoa reimagined

26 FOOD TECHS TO WATCH IN 2026

With cocoa markets under pressure, Ninna Granucci is betting that fermentation can transform overlooked plant sidestreams into resilient, indulgent ingredients for a changing confectionery industry

Chocolate is entering one of its most volatile eras, shaped by supply shocks, climate stress and historic price surges. As confectioners scramble for stability, Green Spot Technologies is proposing a different future. Ninna Granucci, CEO & Co-Founder, describes the company as “a fermentation company that upcycles plant-based by-products into high-performance, low-carbon ingredients for the food industry”. Instead of relying solely on cocoa, Green Spot uses industrial solid-state fermentation to transform overlooked co-products into powders, fillings and inclusions that can withstand the pressures facing global confectionery.

The approach underpins ‘Milatea’, a new brand crafted in France for bakers, pastry chefs, confectioners and manufacturers. Granucci says Milatea exists to offer “alternative ingredients currently focused on cocoa alternative ingredients”, giving customers new formulation tools at a time when traditional supply chains are under strain.

Fermentation meeting a market in transition

The past two years have exposed how fragile the cocoa ecosystem has become. Granucci points to the spike in price and volatility that reshaped the industry. “We tackle two pressing issues: food waste and undervalued plant co-products, and volatile, carbon-intensive supply chains,” she says. Green Spot’s technology helps customers navigate both by transforming sidestreams into functional ingredients that carry a much lower carbon footprint while reducing pressure on cocoa availability.

Their differentiation is rooted in a tightly coupled technical and commercial loop. “Our edge is industrial solid-state fermentation plus vertical integration,” Granucci says. The team co-develops tailor-made fermented ingredients and semi-finished chocolate alternatives with customers, then scales them at the company’s demonstration plant in Carpentras. Rapid iteration and controlled scale give manufacturers confidence that reformulation will hold up under industrial conditions.

The model gained momentum in 2025 when Green Spot closed a €5 million round combining equity and bank financing. Led by Team for the Planet with support from EIC Accelerator and other investors, the funding is driving a push toward 1,000 tons per year in 2026 and supporting Milatea’s commercial rollout. Granucci says industrial validation has been critical. “Industrial food manufacturers demand consistency, cost-efficiency, and reliable volume,” she explains, noting that the demonstrator enables rapid iteration, improved reproducibility, and faster customer co-development.

Misinterpretations persist around the role of alternatives. “We are not trying to replace cocoa or chocolate,” Granucci says, explaining that Milatea supports confectionery makers by reducing pressure in selected applications, not removing chocolate from the category.

Impact is hardwired into the company’s design. Green Spot has already recovered 50 tons of by-products, avoided 450 tons of CO₂, created 24 jobs with gender balance across the team and built a zero-waste process where the only output during drying is clean water. “We contribute to healthier, more sustainable, and more transparent food, while creating local circular value with our agricultural and industrial partners,” Granucci says. Many of the ingredients also deliver enhanced nutritional profiles, particularly higher fiber content.

Looking ahead, Green Spot’s ambition is clear. Granucci defines success as “being Europe’s reference for solid-fermentation technology for producing at scale sustainable ingredients including cocoa alternative ingredients”, with Milatea expanding beyond Europe and proving that indulgence and sustainability can advance together.

Her personal motivation is shaped by long-standing environmental influence. “Sir David Attenborough is the image of love for nature and persistency to bring change through education that lasts a lifelong,” she says. That blend of persistence and optimism runs through Green Spot’s mission. In Granucci’s world, circularity is not an obligation. It is a new palette for flavor.