Reduce sugar requirements in cacao by up to 70%

Start crafting guilt free chocolate

Overview     How it Works     What it does     Testimonials     Request Sample

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.