Cellva Shifts Focus to Microencapsulation Technology with Launch of Cocoa Substitute
Cellva has recently undergone a strategic pivot, refocusing its efforts on microencapsulation technology, which it sees as central to its future growth. This shift is accompanied by the consolidation of its research and development and administrative operations, all aimed at streamlining its processes and reinforcing its commitment to sustainable food solutions. The future of cocoa The company’s new direction is highlighted by the launch of CoffeeCoa™, a cocoa substitute developed through innovative use of microencapsulation. The product, made from upcycled coffee husks, is designed to replicate the taste, color, and texture of cocoa, while offering added nutritional benefits, such as increased fiber and antioxidants. CoffeeCoa™ is positioned as a versatile ingredient that can be used in a wide range of food applications, including cookies, baked …
