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C16 Biosciences, a company known for its palm oil alternatives, has expanded into edible fats with the introduction of a Cocoa Butter Equivalent (CBE) produced through precision fermentation. This marks the New York-based firm's first ingredient developed specifically for the food sector. The product is launched under its Palmless brand, alongside three new additions to its beauty and personal care line, bringing its total commercial ingredients platform to five.
The newly introduced Cocoa Butter Equivalent is designed to serve as a direct substitute for conventional cocoa butter, the crucial fat responsible for chocolate's distinct melt behavior and texture. C16 Biosciences highlights three persistent challenges associated with the supply of traditional cocoa butter: inconsistent performance influenced by growing region, season, and harvest; vulnerability to supply chain disruptions; and significant price volatility.
Manufacturers frequently encounter difficulties such as complex tempering adjustments, the occurrence of 'fat bloom' which degrades shelf life and appearance, and structural cracking during production, all stemming from the variable behavior of cocoa butter based on its origin and harvest time. C16 Biosciences states that its fermentation-derived fat offers a more consistent profile and predictable crystallization properties. This decoupling of the ingredient from agricultural cocoa cultivation also ensures a steadier supply and more stable pricing.
Shara Ticku, Founder and CEO of C16 Biosciences, emphasized the importance of this development, stating, 'Cocoa butter is fundamental in making chocolate a luxurious experience: it's responsible for the perfect snap on the first bite, the reason chocolate melts exactly at body temperature, and it leaves a smooth aftertaste. We brought all those sensorial properties to life, but from fermentation rather than industrial agriculture. Our process delivers products more consistently and more on-spec to the needs of chocolate makers.'
Ticku further noted that fermentation has historically been integral to chocolate production, as cocoa beans undergo fermentation to develop their flavor precursors before processing. 'Fermentation has long played a critical role in developing the flavor precursors in chocolate. Now it's a critical step in developing sensorial performance and functionality, too,' she explained.
Beyond the food sector, C16 Biosciences has also enhanced its beauty offerings. These new beauty ingredients build upon Torula Oil, the company's inaugural commercial ingredient, whose efficacy data was published last month. TorulaSilk, with a fatty acid profile spanning C8 to C24, is presented as a fermentation-derived alternative to D5 and D6 silicones. Torula Butter boasts a 32°C melt point and contains naturally occurring sterols, while the Torula Carotenoid Complex utilizes fungal carotenoids like torulene, torularhodin, and beta-carotene for their antioxidant benefits in formulations.
All Palmless ingredients are produced in 50,000-litre fermentation tanks, a production scale C16 Biosciences first achieved in 2022. The company affirms that its ingredients are already integrated into products sold through major US beauty retailers, citing Tower 28's ShineOn Plumping Lip Jelly as an example.
David Heller, COO and co-founder of C16 Biosciences, alongside Ticku, framed this expansion as a broadening of the 'toolkit' available to their existing customer base. He commented, 'Torula Oil has become a go-to ingredient for formulators across skincare, suncare, bodycare, and color cosmetics. These three new ingredients provide those same brands a full biotechnology-derived toolkit, from high-potency actives to functional emollients and butters.' Source: vegconomist