Puratos USA to debut first professional chocolate made with cultured cocoa in 2026

Puratos USA will launch the world’s first professional chocolate product made with cultured cocoa later this year, marking a significant step in the commercialization of alternative cocoa technology.

• Puratos USA announced it will launch the world’s first professional chocolate product containing cultured cocoa, with full commercial availability in the United States planned for late 2026.
• The product has been developed in collaboration with California Cultured, with early investment support provided through Puratos’ foodtech venture arm, Sparkalis.
• The company said cultured cocoa is intended to complement traditional cocoa farming and support supply consistency amid climate-related challenges.

The Pennsauken, New Jersey-based arm of the global bakery, patisserie, and chocolate ingredients group said the product will be fully commercially available to its US customers toward the end of 2026. The launch positions Puratos as the first company to bring a chocolate product containing cultured cocoa to market for professional use.

The development follows early investment in cultured cocoa through Sparkalis, Puratos’ food technology venture arm. The company said its backing of the emerging field reflects a long-standing focus on science-led innovation and a strategy of supporting new technologies that can complement conventional cocoa farming rather than replace it.

The product is being developed in collaboration with California Cultured, a company specializing in cultured cocoa. The partnership aims to translate the underlying technology into a commercially viable chocolate ingredient tailored to the needs of professional chocolatiers and food brands.

Jaina Wald, Vice President Marketing & Digital at Puratos USA, said the move underscores the company’s commitment to the domestic market. “For Puratos USA, this announcement reflects our commitment to supporting American chocolate professionals with forward-looking solutions. The US market plays a central role in food innovation, and we are proud to help bring new technologies like cultured cocoa closer to commercial reality here.”

Cultured cocoa is produced using cellular agriculture techniques designed to replicate the flavor and functional properties of traditional cocoa. Developers say the approach offers a way to reduce dependence on climate-sensitive crops while maintaining the sensory characteristics that manufacturers expect.

Alan Perlstein, Chief Executive Officer of California Cultured, emphasized the importance of performance and reliability for chocolate makers. “What matters to chocolate makers is simple. They need an ingredient that behaves like cocoa, tastes like cocoa, and shows up when they need it. This partnership with Puratos moves cultured cocoa from a scientific proof into a dependable commercial ingredient that manufacturers can actually plan around.”

The companies said the goal is to deliver a product that meets established standards for taste, quality, consistency, and performance. For professional users, functionality in applications ranging from coatings to fillings and baked goods is critical, as is supply predictability.

Puratos believes cultured cocoa can serve as a climate-independent complement to traditional cocoa farming. Cocoa production has faced mounting pressure from climate change, disease, and supply chain volatility in recent years. By providing an additional source of cocoa-derived ingredients, the company argues, cultured cocoa could help stabilize quality and availability over the long term.

At the same time, Puratos maintains that its investment in new technology does not signal a retreat from conventional sourcing. The company pointed to its Cacao-Trace program, which focuses on improving farmer livelihoods and enhancing cocoa quality through post-harvest fermentation expertise and financial incentives.

Youri Dumont, Director of the Chocolate Strategic Business Unit at Puratos, said innovation and farmer support are not mutually exclusive. “The future of the chocolate industry depends on our ability to innovate responsibly. Through programs like Cacao-Trace, we have shown that improving farmer livelihoods, product quality, and sustainability can go hand in hand, and we remain committed to cocoa farmers with the ambition to double our Chocolate Bonus and Quality Premium by 2030. Exploring new approaches such as cultured cocoa allows us to build on that foundation and continue shaping a more resilient future for chocolate.”

The company framed the launch as part of a broader strategy to balance sustainability goals with product performance. While cultured cocoa has attracted attention as a potential response to environmental pressures, widespread adoption will depend on its ability to match the flavor, texture, and processing characteristics of traditional cocoa.

Puratos said its decades of experience in chocolate flavor development and sensory science will be central to the rollout. The company brings established expertise in formulation and application development, which it considers essential when incorporating novel ingredients into professional product lines.

Responsible innovation at Puratos, the company said, is grounded in taste. Applying emerging technologies such as cultured cocoa requires maintaining expected sensory attributes while also meeting functional and sustainability objectives. Ensuring that there is no compromise in taste, texture, or overall sensory experience will be key to market acceptance among professional users.

The US launch will represent the first commercial availability of a chocolate product containing cultured cocoa for professional customers. Puratos did not disclose specific product formats or pricing details but confirmed that broader availability is planned for late 2026.

As development progresses, the collaboration between Puratos and California Cultured will focus on scaling production and ensuring consistent supply for manufacturers seeking to incorporate cultured cocoa into finished products.