C16 Biosciences Debuts Fermented Cocoa Butter Equivalent, Its First Food Ingredient

C16 Biosciences has introduced its first food ingredient, a Cocoa Butter Equivalent produced through precision fermentation, as part of its Palmless brand. This substitute for conventional cocoa butter aims to address issues in cocoa butter supply, such as variability in performance, supply disruptions, and price volatility. The fermentation-derived fat offers a more consistent profile and predictable crystallization, providing chocolate makers with a reliable ingredient that delivers the sensorial properties of cocoa butter.

In addition to the Cocoa Butter Equivalent, C16 Biosciences has also expanded its beauty and personal care line with three new ingredients. These ingredients, produced in 50,000-liter fermentation tanks, include TorulaSilk as an alternative to silicones, Torula Butter with a 32°C melt point, and Torula Carotenoid Complex for antioxidant function. The company's co-founders, Shara Ticku and David Heller, see these new offerings as broadening the toolkit available to formulators, providing brands with a range of biotechnology-derived ingredients for various skin and body care products.