In February 2024, ValleyDAO funded a research initiative at Imperial College London, led by Dr. Oliver Konzock under the supervision of Dr. Rodrigo Ledesma-Amaro, to develop a method for producing cocoa fats using microbes similar to those used in beer brewing.
The goal of this initiative, dubbed Cocoa Zero, is to create a more sustainable, ethical, and reliable alternative to traditional cocoa, which is facing a multitude of challenges, from rising prices to climate-related supply constraints.
Climate, Ethics, and Sustainability
The benefits of this project extend far beyond chocolate itself. Cocoa farming is one of the industries most heavily impacted by climate change, with fluctuating weather patterns disrupting supply chains and making it harder for farmers to produce the crop. As a result, prices of cocoa have surged by nearly 300% since 2023.
By using microbes to produce cocoa fats, we can create a more stable, reliable, and sustainable source of this crucial ingredient, while also reducing the environmental impact of traditional cocoa farming.
Replicating Cocoa Butter’s Essential Characteristics
The team at Imperial recently achieved a significant milestone. They’ve engineered yeast strains that produce fats with a fatty acid profile closely resembling that of real cocoa butter. This achievement is critical because it means these engineered fats could mimic the melting point, mouthfeel, and texture of real chocolate, qualities that are essential to delivering a product that consumers will love.
In the image above, we can see how the first version of the Cocoa Zero formula closely matches the characteristics of real cocoa butter. This was achieved by precisely tuning the yeast’s metabolism to produce key fatty acids such as palmitic (C16:0), stearic (C18:0), oleic (C18:1), and linoleic acids (C18:2). Each of these components, which are also found in the cacao fruit, contributes directly to chocolate's essential qualities. Palmitic and stearic acids provide firmness and texture, oleic acid adds smoothness and a pleasant melting sensation, while linoleic acid influences softness and flexibility.
This work has the potential to transform the chocolate industry, offering a solution to the rising costs of cocoa and creating a climate-friendly alternative that can be produced more efficiently. With the increasing demand for ethical alternatives that are less taxing on the planet, Cocoa Zero could revolutionize the way we think about chocolate and other food products traditionally made from cocoa.
About the Scientists
ValleyDAO is proud to support the work of Dr. Konzock and Dr. Ledesma-Amaro, who co-lead the Cocoa Zero project at Imperial, uniting complementary strengths in cocoa fat bioproduction and metabolic engineering through a collaborative approach. Dr. Konzock honed his expertise in cocoa fat bioproduction during his academic journey at Chalmers University and a research position at UC Berkeley, where he developed innovative microbial methods to produce cocoa butter alternatives. Dr. Ledesma-Amaro, an expert in metabolic engineering and synthetic biology, was recently appointed Director of Imperial’s Bezos Centre for Sustainable Protein, a role that reflects his leadership in novel foods innovation.
Dr. Rodrigo Ledesma-Amaro (Left), Dr. Oliver Konzock (Right).
Next Steps for Cocoa Zero
As part of this milestone, ValleyDAO is now partnering with chocolate manufacturers to test the bioproduced fats in real chocolate formulations. The next step is scaling up the process and moving toward commercialization. If successful, this project could lead to the creation of the first DeSci-enabled chocolate bar, marking a major step in bringing DeSci innovations into consumer products.
$GROW is Access to ValleyDAO’s Impact
You can directly participate in supporting scientific research like Cocoa Zero by joining the ValleyDAO community and acquiring $GROW tokens. As a $GROW token holder, you directly take part in the impact these innovations make on the world.
- Participate in DeSci Funding: Use your $GROW tokens to gain access to future research project crowdfundings and initiatives, like Cocoa Zero, that are working towards real-world impact.
- Governance: Have a voice in key project decisions, vote on how the proceeds from the research technology value capture are used, and shape the direction of ValleyDAO’s work.
- Access to Impact: Be part of the ecosystem driving the future of climate biotech, where your contributions align with the progress of high-impact projects.
When you hold $GROW tokens, you actively support the development of solutions in climate biotech. From creating more sustainable cocoa alternatives to funding projects that help solve pressing global issues like food security and climate change, your involvement helps shape the future of science and technology.
About ValleyDAO
ValleyDAO is a DeSci collective funding and accelerating climate-focused biotech research. By supporting projects in climate biotechnology, ValleyDAO empowers scientists to develop real-world solutions for planetary health while giving the community a stake in scientific impact through tokenization.
