Planet A Foods
Planet A Foods, based in Munich, Germany, specializes in producing sustainable chocolate through precision fermentation, offering a product named ChoViva. The company aims to significantly reduce the environmental impact of chocolate production and substitute major portions of daily chocolate consumption by 2035.
Company History
Planet A Foods, located in Munich, BY, Germany, has undergone several rebrandings since its inception. The company was previously known as Next Chocolate, NxFoods, and QOA before adopting its current name. The company is part of the Y-Combinator S21 batch, supported by major investors such as Nucleus Capital, Cherry Ventures, and Worldfund. Planet A Foods is featured in prominent media outlets like TechCrunch, Mashed, People Magazine, and Fast Company.
Services
Planet A Foods specializes in producing future-proof chocolate and aims to replace traditional cocoa butter by leveraging precision fermentation technology. The company's products are designed to mimic the organoleptic properties of conventional chocolate while being 10 times more sustainable and 20% cheaper. Additionally, Planet A Foods is working to extend its technology platform to create sustainable alternatives for other ingredients, such as palm oil.
Product: ChoViva
Planet A Foods offers a product named ChoViva, which is a significant step towards their goal of creating sustainable chocolate. ChoViva utilizes proprietary technology to ferment plant-based ingredients, ensuring the recreation of traditional chocolate flavors and fats without relying on limited land and labor resources. This local and sustainable production method aims to replace a substantial portion of the 55 million pounds of chocolate consumed daily by 2035.
Sustainability Goals
Planet A Foods is committed to environmental sustainability. One of its primary objectives is to save 500 million tons of CO2 each year. The company's innovative fermentation technology allows for the production of food ingredients locally and sustainably, effectively decoupling production from limited land and labor resources. This approach not only supplies high-quality food products but also significantly reduces the carbon footprint associated with conventional food production methods.
