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Illustration of Mycosortia Cocoa Alternative Chocolates
As climate change and disease squeeze global cocoa production, Singapore-based Mycosortia is using AI-enabled fermentation to create high-end, cocoa-free chocolate from okara and other circular inputs — a surprising new pathway to food-system resilience.
Amid a global decline in cocoa production — driven by climate change, disease, and supply-chain volatility — a Singapore-based startup is offering a surprising alternative. Mycosortia is using AI-enabled fermentation to create high-end, cocoa-bean-free chocolate that has received strong early reviews. The company’s approach replaces cocoa with food waste inputs, addressing both climate resilience and circular economy challenges in the global food system.
Anli Geng, founder of Mycosortia
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