Sustainable cocoa butter alternatives
Challenge by Cargill

About

Cargill is an American multinational and a global leader in food, agriculture, financial, and industrial solutions, with a focus on sustainability, innovation and supply chain excellence.

The Challenge

The challenge focuses on identifying alternatives to cocoa butter that can be used either in combination with cocoa butter or as a full substitute. The aim is to explore:

• Alternatives that mimic the structure of cocoa butter, specifically symmetrical di-saturated triglycerides (SUS type: Saturated-Unsaturated-Saturated).
• Other potential fat structures that provide a pronounced melting profile, similar to that found in certain lauric oils, such as palm kernel stearin.

The goal is to develop viable alternatives to cocoa butter that maintain desirable functional and sensory properties, while ensuring compatibility with chocolate formulations and offering flexibility in the supply of ingredients.

Timeframe

• Deadline for Submitting Proposals: February 28, 2025

Who can apply

• Solutions with TRLs 4-9 
• Applicants with a clear path to industrial scale production (1000 MT fat per year)

How to apply

Application through the HALO Platform.

Find here all the details and the submission page

The SPIN4EIC consortium is not responsible for the challenges launched by private or public buyers. Each participating entity is solely responsible for its own challenge, including the selection process, communication with applicants, and all information provided to participants.