Koa, a Swiss-Ghanian founded company, was established with the mission of maximizing the potential of the cocoa fruit. It has embarked on an innovative journey to transform overlooked parts of the fruit into valuable ingredients for the food and beverage industry. This initiative stems from the company’s dedication to upcycling the oft discarded pulp surrounding the cocoa beans, turning it into tasty and sustainable ingredients. But Koa didn’t stop there, they ventured further into research by exploring other parts of the cocoa fruit that could be utilized to reduce waste and create new opportunities for farmers and industries alike.
“We realized the techno-functional properties of the endocarp—the inner layer of the husk—were quite promising,” shares Anian Schreiber, its Co-Founder & Managing Director. This discovery sparked a collaboration with Professor Emeritus Dr. Erich J. Windhab of ETH Zurich, one of the world’s top innovation hubs, to investigate how this part of the cocoa fruit could be repurposed. Together they initiated a study to uncover its potential uses.
Switzerland, long known for its reputation as a global leader in innovation, played a significant role in the development of this groundbreaking research. The country’s forward-thinking universities, state-of-the-art facilities, and strong funding opportunities have fostered an environment where fresh ideas are not only welcomed but rapidly turned into reality. Given Switzerland’s status as the chocolate capital of the world, it’s no surprise that creativity is thriving in the cocoa sector. “Switzerland’s passion for chocolate inspires delicious innovations,” the head of Koa adds.
The research, which began in 2019 and concluded in 2024, was led by Professor Windhab and his student Dr. Kim Mishra. Their work involved a combination of conceptualization and rigorous simulations of ingredients such as a concentrated form of cocoa fruit pulp juice and powdered endocarp. These ingredients hold potential for a wide range of applications, offering new ways to utilize the cocoa fruit and create sustainable products.
As the research came to a close, focus shifted to commercialization. The company is set to introduce these innovations to the market with the goal of creating awareness and demand for cocoa fruit ingredients. “Both chocolate makers and consumers are becoming more interested in sustainable ingredients that don’t compromise on taste,” said Schreiber. With two factories and partnerships with thousands of cocoa farmers in Ghana, the company is well-positioned to scale up production and bring cocoa fruit ingredients to the masses. Exciting new chocolate creations are already on the horizon, promising to delight and surprise consumers with unique flavors of cocoa fruit.
The venture has already seen success with products like Koa Flakes and Koa Choco Flakes, which incorporate dried pieces of cocoa fruit pulp. These ingredients are versatile, serving as crunchy inclusions in milk chocolate or even as a sugar substitute in dark chocolate, allowing for the creation of a chocolate bar made entirely from cocoa fruit. Lindt’s Cacao Pur was one of the first examples of this on the market. In addition to flakes, Koa has developed pure cocoa fruit juice and honey-like concentrates, which work well in ice creams, beverages and chocolate. The team continues to explore innovative uses for other parts of the cocoa fruit, such as the entirety of the husk and the cocoa heart, both of which are currently being researched.
A key element of Koa’s success lies in its collaboration with cocoa farmers in Ghana. Working directly with over 3,000 smallholder farmers—soon to expand to 10,000—Koa’s upcycling efforts provide farmers with an extra income stream. This additional income is used to support farm workers, pay for medical expenses or cover school fees. The collaboration is facilitated by Koa’s growing team in Ghana, which currently consists of over 100 employees.
Cultural and economic differences are no barrier to Koa’s progress. In fact, the company thrives on the diversity within its team. “We are successful because of our diverse backgrounds and perspectives,” Schreiber notes. The fusion of Switzerland’s well-structured systems with the youthful energy and can-do attitude of the Ghanaians adds great value to the company. With team members from numerous nationalities, many of whom have lived and studied in various countries, Koa embraces a colorful mix of cultures that make the workplace both dynamic and fun.
Looking to the future there is a clear vision: to create a happier and healthier world by embracing the full potential of the cocoa fruit. Through sustainable upcycling the company aims to bring joy to consumers with new surprising flavors of cocoa fruit, while uplifting farmers by providing them with additional income. Koa has set an ambitious goal for the future—a framework built around delivering “one billion smiles” by maximizing the impact of its innovative work.
This is just the beginning of its journey, but with innovation, sustainability and collaboration at its core, the future of cocoa fruit—and the people who grow it—looks brighter than ever.