Innovating Sustainable Chocolate Production

In this exciting episode of Proof of DeSci, we’re joined by Dr. Rodrigo Ledesma-Amaro and Dr. Oliver Konzock from Imperial College London to dive deep into the Cocoa Zero project, an innovative effort to produce sustainable cocoa fats using synthetic biology. Led by ValleyDAO’s support, this project is a game-changer in the chocolate industry, offering a solution to the rising cocoa prices driven by climate change and supply chain disruptions.

Rodrigo and Oliver share their journey behind engineering yeast strains to produce cocoa fats, which mimic the qualities of traditional cocoa butter. With this breakthrough, the team is one step closer to creating a DeSci-powered chocolate bar, making sustainability delicious. We’ll also explore how DeSci is not just an idea, but a rapidly growing force driving real-world innovation.

Join us as we explore the intersection of science, sustainability, and innovation, and how projects like Cocoa Zero prove that DeSci is here to stay and thrive.

Don’t miss this fascinating conversation, and be sure to tune in to hear how you can support and get involved in funding revolutionary projects like Cocoa Zero.