Chocolate is remarkable, which is why Ayana Bio is placing significant emphasis on it, according to co-founder and Chief Technical Officer Effendi Leonard. However, his admiration for chocolate is not based on its taste, universal appeal, or emotional resonance with consumers. Instead, Leonard is focusing on the beneficial polyphenols that are naturally found in cacao. These compounds have been associated with numerous health advantages, such as improved cardiovascular health, cancer prevention, and reduced inflammation. Nonetheless, when consumers indulge in chocolate treats, they typically only consume a small fraction of these polyphenols, as most of what they eat consists of sugar, dairy, fats, or flavorings like vanilla. To truly reap the benefits of cacao’s bioactives, a consumer would need to eat a substantial amount of chocolate candy, Leonard explains.
“Cacao is a vital global commodity with a billion-dollar market,” Leonard stated. “Yet, it is not fully utilized to enhance health, wellness, or nutritional value. People are aware that there are numerous beneficial bioactives in this delightful product, but very few can access them.” To address this issue, Ayana Bio is investing $3 million to enable more individuals to benefit from the true healthful compounds in chocolate. The company, a spinoff of Ginkgo Bioworks focused on utilizing plant cell culturing technology to extract bioactives from plants, is fast-tracking the development of cacao polyphenol ingredients. This initiative represents one of the first bioactives that Ayana Bio is working on, with plans for commercialization by late 2024.
The aim of this project is to ensure that these healthy and natural ingredients are available to all manufacturers in a sustainable and cost-effective manner, as per Leonard. The research conducted by Ayana Bio could also benefit the cacao farming industry, with the initial focus on food and beverage applications. However, Leonard clarified that they are not aiming to produce confectionery products.
Chocolate enjoys global popularity, with demand increasing at a rate that surpasses cacao supply. In the U.S., chocolate sales reached $21.1 billion in 2021, according to the National Confectioners Association. Yet, cacao farming is becoming increasingly complex, as the crop is only cultivated in a few tropical nations, and the industry grapples with troubling issues such as economic exploitation of farmers, child labor, and ongoing deforestation. Climate change also poses a threat to traditional cacao farming, as rising temperatures may eventually render cacao-growing regions unsuitable for the trees.
Leonard highlighted that plant cell cultivation could provide a solution. Ayana Bio will cultivate cacao cells in bioreactors, concentrating on those with polyphenols. This method eliminates the need for trees and fruit to mature and grow, allowing specific cells to be targeted and cultivated independently, resulting in a quicker readiness for ingredient use. “We can recreate a wide array of polyphenol compounds rather than just one,” Leonard noted, emphasizing that these compounds often work synergistically to enhance health benefits.
While Ayana Bio is primarily focused on polyphenols, particularly the epicatechin flavonoid, the company is exploring the potential to develop various other chemicals from cacao. Leonard stated that they are cultivating cells from every cacao species available to assess what substances can be extracted and how food scientists can utilize them. This approach to plant cell cultivation parallels methods used by companies that culture animal cells for meat; however, Leonard indicated that Ayana’s method is simpler because they do not need to create a whole product with specific shapes or forms.
Scaling up cultivated plant cell technology is also more straightforward due to simpler equipment and less complicated processes. Nevertheless, the regulatory pathway to commercialization remains uncertain. Although the product will be nearly identical to naturally grown cacao—absent impurities like heavy metals—the regulatory scrutiny regarding the process and final product could be more stringent.
Ayana Bio’s cacao initiative is just the beginning, as Leonard mentioned that they are also examining bioactives in ginseng, berries, and ginger. He explained that by aggregating these product launches, they aim to optimize production costs through economies of scale. While the company is focused on developing a highly nutritious cacao ingredient, their expertise lies in cell cultivation, and they are eager to collaborate with various stakeholders to ensure the success of the cacao ingredient project.
Leonard emphasized that Ayana Bio is not interested in enhancing the taste profile of food but rather in adding nutritional value. Traditional formulators experienced with cacao ingredients may collaborate with Ayana Bio on this launch. Although the cacao bioactives may not replicate the exact taste or appearance of chocolate, they could possess similar sensory properties.
Ayana Bio also aims to collaborate with experts in other bioactives present in cacao, as these partnerships could prove invaluable. “The most effective collaboration for Ayana would be something that complements our efforts,” Leonard stated. The work that Ayana Bio undertakes has the potential to benefit the broader cacao ecosystem. As part of this initiative, Leonard expressed that the company intends to conduct in-depth research into the composition of various cacao varieties. This research will help determine which polyphenols to produce and identify the attributes of different cacao types. Additionally, insights into optimal cultivation methods, resilient plant varieties, and effective fertilization strategies are also expected to emerge.
“We want to share our motivations for this project,” Leonard said, “and invite others to join us, as there is immense potential in this treasure trove that could benefit various sectors of the cacao industry. The challenges we face are vast, and Ayana alone cannot address them all; we need assistance.”
In their pursuit of creating a nutritious cacao ingredient, Ayana Bio recognizes the importance of collaboration and is open to engaging with various partners, including those focused on health benefits akin to those found in products like Citracal 500 mg, to maximize the impact of their innovative cacao bioactives.