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Belgian ingredients supplier Purato says it will launch the first professional chocolate product made with cultured cocoa, in a move aimed at easing supply pressures in a global market hit by climate disruption and record bean prices.

The product, developed in partnership with US-based food technology firm California Cultured, will be commercially available to Puratos’ customers in the United States by the end of 2026.

The launch marks one of the first attempts by a major business-to-business supplier to integrate cell-cultured cocoa into a scalable chocolate solution for bakery, patisserie and confectionery manufacturers.

Cocoa markets have been under sustained strain following poor harvests in key West African producing countries, tightening global supplies and driving futures to historic highs over the past year. Manufacturers have faced margin pressure and reformulation challenges as a result.

Puratos said cultured cocoa could serve as a climate-independent complement to traditional farming, offering more consistent quality and availability.

“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,” said Alan Perlstein, chief executive of California Cultured.

Puratos, which supplies industrial and artisan customers in more than 100 countries, invested early in cultured cocoa technology through its venture arm Sparkalis.

Chief R&D Officer Paul Baisier said the company’s approach was to convert emerging science into “real, high-quality solutions” for professional users.

The innovation is intended to complement existing cocoa supply chains rather than replace them. Puratos operates its Cacao-Trace programme, which pays premiums to farmers and focuses on quality and sustainability improvements. It has pledged to double its Chocolate Bonus and Quality Premium by 2030.

The US was selected as the initial launch market, reflecting both regulatory readiness and demand for foodtech-driven ingredients. Puratos did not disclose production volumes or pricing.

While cultured cocoa remains at an early stage, larger ingredient suppliers entering the space could accelerate adoption if they can deliver functional parity with conventional cocoa at a competitive cost.