The Italian startup Foreverland, which developed and patented a sustainable chocolate alternative made from the carob plant, announces it has secured €3.4 million in a seed round, a year after the company was founded.
Foreverland states that the funds will enable the startup to enter its next phase of growth, and that it is “redefining the future of chocolate and the food industry” through this new round which, aimed to launch the presently semi-finished manufacturing facility and expand into Europe.
“We have discovered how […] we can create something unique and disruptive through technology and innovation”
Additionally, the funds will support European expansion, the development of new products, and the establishment of its first production facility in Puglia, Italy, which is poised to be operational from January 2025.
Founded by Massimo Sabatini, Riccardo Bottiroli, Giuseppe D’Alessandro, and Massimo Brochetta in Bari with an office in Milan, Foreverland secured investment from a diverse group of investors, including Grey Silo Ventures, Eatable Adventures, and Kost Capital, as well as other industry players like CDP Venture, Exor Ventures, and 2100 Ventures.

Freecao becomes Choruba
The company’s flagship product, Choruba (formerly branded as Freecao), is protected by two patents. Choruba is available in drops or liquid form and can be used in a variety of applications. According to Foreverland, Choruba requires 90% less water and produces 80% fewer carbon emissions compared to conventional cocoa, addressing concerns over the environmental and social costs of cocoa production, including deforestation, child labor, and unsustainable farming practices.
Foreverland CEO Massimo Sabatini described the investment as a “significant milestone” that will allow the company to work with food companies aligned with its mission. “With this funding and the new production facility, we can collaborate with various food companies that align with our mission,” Sabatini noted.
The startup’s Chief Technology Officer, Riccardo Bottiroli, explained: “In this period of work, we have discovered how, from a product considered waste, we can create something unique and disruptive through technology and innovation.” He added that research is ongoing to develop additional allergen-free products, including spreadable creams.

The cocoa-free market
The startup joins a growing field of companies exploring cocoa-free chocolate alternatives. California Cultured, Kokomondo, and Ayando Bio are using cell cultivation to grow chocolate. Nukoko makes cocoa-free chocolate from fava beans, and Planet A Foods produces its ChoViva chocolate using ingredients like sunflower seeds and oat flour.
Investors from Grey Silo Ventures and Eatable Adventures praised Foreverland’s innovation in the alternative chocolate sector. Giacomo Fanin, a managing partner at Grey Silo Ventures, noted the potential for Foreverland’s technology to redefine the chocolate category: “We are proud to be supporting the founding team, who is driven by unmatched ambition and relentlessness.” José Luis Cabañero, CEO of Eatable Adventures, also expressed support, calling Foreverland’s mission to transform the cocoa industry both timely and essential.
Chief Marketing Officer Giuseppe D’Alessandro stated, “Foreverland’s mission is to create better, future-proof food products that do not compromise our land and the generations to come.”