Kern Tec teams up with Stella for new vegan chocolate featuring upcycled apricot kernels

Austrian startup Kern Tec has partnered with Swiss chocolate maker Stella to create a new limited edition vegan chocolate bar featuring upcycled apricot kernels, bringing ingredient innovation and circular economy thinking to the premium chocolate aisle.

The new product, named ApriCoa, launches on 1 July 2025 and will be available via www.chocolatstella.ch. Developed collaboratively by Kern Tec and Chocolat Stella Bernrain, the bar combines smooth vegan chocolate with apricot kernel milk and crunchy pieces of the upcycled kernels – all derived from a sidestream typically discarded during fruit processing.

“From sidestream to breakthrough – this bar proves that conscious indulgence and great taste can go hand in hand,” the companies said in a joint announcement.

For Kern Tec, known for transforming stone fruit pits into sustainable food ingredients, the collaboration represents a tangible step into the world of plant-based confectionery.

“Exciting milestone: our very first collaboration on plant-based chocolate bars is live,” added Sebastian Jeschko, Co-founder of Kern Tec. “We’re proud to partner with Chocolat Stella Bernrain, who not only used our apricot seeds as a nut alternative, but also integrated our plant-based milk compounds to create a fully vegan chocolate – without compromising on taste or texture.”

Kern Tec refines stone fruit kernels – such as those from apricots, cherries and plums – into high-value ingredients like oils, flours and dairy alternatives. This approach helps reduce food waste and unlocks new, functional plant-based inputs for food and beverage manufacturers.

The ApriCoa bar marks a new application for the company’s ingredients in indulgent, ready-to-eat formats – and introduces them to a wider consumer audience.

The collaboration also highlights Stella’s willingness to experiment with sustainable innovation. As part of Chocolat Stella Bernrain, the brand has nearly a century of chocolate-making experience and is known for its commitment to quality, ethical sourcing, and environmental responsibility.

“Big thanks to the team of Chocolat Stella Bernrain – Robin Auer and Annika Demmler – for bringing this idea to life and pushing the boundaries of sustainable innovation in the chocolate industry,” Kern Tec said.

The ApriCoa bar brings together two distinct strengths: Kern Tec’s ingredient innovation and Stella’s traditional chocolate expertise. The result is a product that speaks to growing consumer interest in both plant-based foods and circular economy solutions – without sacrificing sensory appeal.

With vegan chocolate continuing to gain traction in Europe and beyond, and upcycled ingredients earning recognition as both sustainable and nutritious, ApriCoa is positioned as a standout in the fast-evolving chocolate category.