Cocoa Butter Equivalent

Cocoa butter is expensive and volatile. London ICE futures for cocoa crossed £8,400 per tonne in early 2026, up 340 percent over two years. Every confectioner and — increasingly — every cosmetic brand is shopping for alternatives. The industry answer for fifty years has been palm-stearin-based CBE, fractionated and blended to mimic cocoa butter's solid-fat content curve.

Palm, however, is no longer a clean story. EUDR compliance costs, NGO pressure, and consumer backlash have made palm-free positioning a commercial lever rather than a moral one. We believe the path forward is regional. Sal grows across 200,000 square kilometres of central India. Kokum grows exclusively on our coast. Between them, we have the fatty-acid profile and the thermal behaviour to match cocoa butter closely enough for most formulation purposes.

The only CBE on our side of the industry with zero palm and zero cocoa.

Our CBE is currently in pilot. We are running qualification trials with three Indian confectionery names and two cosmetic brands. Full commercial launch is planned for Q3 2026, with a starting MOQ of 200 kilograms. Early samples are available under NDA for formulators prepared to co-develop. The final price band is projected at ₹900 to ₹1,200 per kilogram — materially below premium cocoa butter and comparable with palm-based CBE.