Cellva Shifts Focus to Microencapsulation Technology with Launch of Cocoa Substitute

Cellva has shifted its focus to microencapsulation technology, consolidating its research and development and administrative operations to streamline its processes and focus on sustainable food solutions. The company's strategic pivot was accompanied by the launch of CoffeeCoa, a cocoa substitute made from upcycled coffee husks. This innovative product replicates the taste, color, and texture of cocoa while offering additional nutritional benefits and increased stability in food formulations, making it a versatile ingredient for various applications.

By leveraging its patented microencapsulation technology, Cellva is transforming discarded coffee husks into a functional and sustainable ingredient with lower environmental impact and production costs. The company's participation at the Future Food-Tech conference in San Francisco showcased the potential of CoffeeCoa and its ability to address industry challenges such as sustainability, cost-effectiveness, and nutrition. Recognized as a finalist in the 2024 FoodTech 500, Cellva ranks among the top 500 global startups in the AgriFoodTech sector, highlighting its position as an innovative leader in the microencapsulation segment.