Cellva raises US$4 million to scale biotech ingredient platform and cocoa alternative

Brazilian startup moves from technology validation to industrial-scale production as demand grows for resilient food ingredients

Brazilian food biotechnology company Cellva has secured US$4 million in a Pre-Series A funding round, marking a transition from technology validation to industrial-scale execution as the company expands its platform for developing food ingredients from agricultural supply chains.

• Brazilian biotech company Cellva has raised US$4 million in a Pre-Series A funding round to support industrial-scale manufacturing and global market expansion.

• The company develops food ingredients using proprietary processing technologies combined with origin-controlled agricultural supply chains.

• Its flagship ingredient, CoffeeCoa, is a cocoa-solids alternative derived from coffee fruit designed to replace cocoa in bakery, confectionery, beverage and nutritional products.

The funding round introduced new strategic investors while existing Seed-stage backers also participated, reinforcing support for the company’s strategy as it moves into a new phase focused on manufacturing scale, vertically integrated supply chains, and international expansion.

Cellva develops food ingredients derived from established agricultural chains, combining proprietary processing technologies with direct sourcing and industrial production systems. The company said its model integrates raw material supply, process development, and manufacturing infrastructure, enabling consistent output and predictable supply at scale.

One of the company’s main commercial drivers is CoffeeCoa, an ingredient developed from coffee fruit that is designed to function as a direct replacement for cocoa solids. The ingredient is intended to address volatility in the global cocoa market while maintaining similar functionality across a wide range of food applications.

CoffeeCoa can be used as a 1:1 replacement for cocoa solids in bakery, confectionery, beverage and nutritional formulations. According to the company, the ingredient is naturally derived, contains no added sugar, and does not rely on artificial additives or flavorings, while also offering a low-fat profile.

Cellva said the ingredient is already being supplied to industrial bakery manufacturers, chocolate processors and food companies in Brazil seeking alternatives to cocoa amid ongoing global supply disruptions.

The company added that commercial discussions are underway with partners in Europe, Asia and the United States, reflecting growing international interest in alternative ingredient systems designed to reduce supply risk.

“Global food systems need resilience and diversification,” said Sérgio Pinto, Chief Executive Officer of Cellva. “Brazil holds some of the world’s most structured agricultural chains. Our ambition is to transform those chains into scalable ingredient platforms – generating value at origin while delivering industrial reliability to global manufacturers.”

Brazil plays a central role in the company’s strategy. By locating its operations close to raw material sources, Cellva aims to maintain traceability from farm to finished ingredient while ensuring consistent supply.

The company works directly with coffee producers in regulated agricultural regions, leveraging Brazil’s established coffee production infrastructure to support large-scale ingredient manufacturing.

As part of its expansion plans, Cellva said it is strengthening its presence in northern Brazil with the development of a semi-industrial research and processing center in Manaus, the capital of the Amazonas state.

The facility will support spray-drying capabilities and is intended to integrate biodiversity resources with scientific development and scalable production processes.

The company said its production capacity is increasing rapidly as it moves toward industrial execution. In 2024, manufacturing was limited to gram-scale pilot batches. By 2026, Cellva expects to process approximately 2,000 metric tons of raw material to manufacture finished products.

Cellva said the expansion reflects increasing demand for ingredients that combine functional performance with stable supply chains, particularly as volatility in the global cocoa market continues to affect food manufacturers.

The company describes its approach as a biotechnology platform designed to transform agricultural supply chains into scalable ingredient systems.

According to Cellva, the goal is not only to offer alternatives to traditional ingredients but also to develop technologies that improve formulation performance and enable more resilient food production.

Founded in Brazil, Cellva focuses on advanced microencapsulation technologies and novel ingredient development for the food industry. The company’s portfolio includes coffee-based cocoa alternatives and Amazon-derived bioactive ingredients designed to support the growing demand for sustainable and high-performance food components.