Trendlines’ Celleste Bio Debuts Milk Chocolate Made with Cell-Cultured Cocoa Butter

Trendlines Group ( (SG:42T) ) has issued an update.

Trendlines Group’s portfolio company Celleste Bio has unveiled what it calls the world’s first milk chocolate bars made with real cocoa butter produced via cell suspension culture, marking a milestone in alternative cocoa sourcing. The product, used by Mondelēz International to make nearly a dozen bars that met its standards, demonstrates that cell cultured cocoa butter can match the quality, texture, and performance of conventional cocoa butter and supports a path toward commercial-scale production.

Celleste has validated its cocoa butter as a direct alternative to traditional cocoa, built a pilot facility, and shown it can generate chocolate-grade butter from a single cocoa bean in a 1,000-liter bioreactor, reducing reliance on conventional cocoa farming while supplementing supply. Backed by US$5.6 million in funding from investors including Mondelēz and Trendlines, and leveraging AI to tailor melting points and flavor profiles, the company is positioning itself to transform chocolate manufacturing, bolster supply chain resilience, and enhance innovation and competitiveness for industry stakeholders.

More about Trendlines Group

The Trendlines Group Ltd. is an investment group focused on agrifood and medtech innovation, developing early-stage technologies into commercial businesses from its bases in Israel and Singapore. Its portfolio company Celleste Bio is a food technology firm that produces chocolate-grade, bio-identical cocoa butter through proprietary cell suspension culture technology, aiming to create a more resilient, sustainable, and traceable cocoa supply for the chocolate industry.

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