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Training mushrooms to remove bitter qualities in cacao decreases the need for masking agents allowing formulations to have drastically reduced sugar requirements.

40 to 70% Reduction in Sugar

Sugar Reduction

Improve Low Grade

Toxin Removal

Natural Flavors

With bitterness drastically reduced formulations need little to no sugar. Formulations can use up to 70% less sugar.

Low grade beans tend to have increased bitterness, our technology allows for a unique cost savings advantage.

Looking to remove mycotoxins, aflatoxins and ochratoxins? Our organic process can remove upwards of 75%.

By removing the bitterness of cacao you bring out the natural flavors of the beans themselves creating unique flavor profiles.