Kokomodo

Team building and chocolate workshop at Ika Cohen chocolatery 🙌🏼🍫  We mastered new chocolate-making techniques, explored various textures and flavors (including 100% cocoa chocolate), and compared artisanal creations to our chocolate. This hands-on experience deepened our understanding of chocolate science while fostering team bonds. A perfect blend of learning and collaboration for our FoodTech journey! Tal Govrin, Dario Breitel, PhD, Neta Manela, PhD, Shay Vishner, Hadas Rajchenberg

We are hiring! 𝓑𝓲𝓸-𝓹𝓻𝓸𝓬𝓮𝓼𝓼 𝓔𝓷𝓰𝓲𝓷𝓮𝓮𝓻 We are seeking a talented and innovative Bioprocess Engineer to join our growing team at the forefront of cellular agriculture, in Rehovot. As a key member of our R&D team, you will play a crucial role in developing and optimizing bioprocesses for the production of cultivated cacao products. Please see description below. If you have any further questions, please do not hesitate to contact us through the email below. Please send your application to: dario@thekokomodo.com Responsibilities: •Design, develop, and optimize bioprocesses for the cultivation of cacao cells at various scales •Lead projects to improve cell growth and product quality as agreed on •Design and select appropriate equipment for bioprocess production •Implement and maintain quality control measures to ensure product consistency and safety •Analyze data and prepare technical reports to support process development and optimization •Stay updated on cutting-edge biotechnology advancements and apply them to our processes •Write and validate SOPs •Work according to the company’s SOPs and policies •Support other work across the company •Train colleagues Requirements: •Bachelor's or Master's degree in Bioprocess Engineering, life science, or a related field •3+ years of experience in bioprocess development, preferably in cellular agriculture or bioprocessing •Strong knowledge of cell culture techniques, bioreactor operations, and downstream processing •Experience with scale-up and process transfer from lab to pilot scale •Experience with plant cell culture and tissue engineering- advantage •Knowledge of bioinformatics tools for process optimization- advantage •Experience with design of experiments (DOE) and statistical analysis- advantage •Familiarity with Good Manufacturing Practices (GMP) and regulatory requirements for food production- advantage •Excellent problem-solving skills and ability to work in a fast-paced startup environment •Strong analytical and data interpretation skills •Competent in understanding and following protocols and procedures •Effective communication and collaboration abilities •A strong team-player •Capable of working independently •Part-time or full-time available

What an inspiring get-together of leading food industry manufactures and Israeli FoodTech startups. Our CEO and Co-founder, Tal Govrin, introduced Kokomodo's vision, product, and roadmap for collaborating with the chocolate and ingredients industry. The event fostered valuable discussions on potential collaborations between established companies and new startups. We are hopeful these connections will lead to innovative partnerships in the future. Thank you to the initiators of the call for proposals and also the gathering: Ronit Eshel, Aviv Hatzbani, Daniel Pinto, Alla Voldman, Dorit Rozner, PhD, and Jonathan Berger The Kitchen Hub | Israel Innovation Authority רשות החדשנות | The Good Food Institute Israel | Manufacturers Association of Israel (MAI))

Kokomodo has been recognized as a trendsetter in the premium confectionery space for 2024! 🍫🎊 In a recent industry report on "The top 4 premium trends in confectionery in 2024," we're highlighted for "putting a modern spin on classic confectionery content." With cocoa prices on the rise, the confectionery world faces a challenge: How do we maintain premium quality while staying accessible to discerning consumers? At Kokomodo, we're tackling this head-on with innovative formulations that elevate the chocolate experience. Our approach? Reimagining traditional recipes while crafting 100% real chocolate that excites the palate and pushes the boundaries of what premium chocolate can be. Check out the full article on ConfectioneryNews by Natasha Spencer-Jolliffe >> https://lnkd.in/eitbEqTU Tal Govrin, Dario Breitel, PhD, Neta Manela, PhD, Shay Vishner, The Kitchen Hub, Plantae Bioscience

This week in DC  >> Our CEO and Co-founder, Tal Govrin presented Kokomodo at SelectUSA Investment Summit, the highest profile event in the US to facilitate business investment by connecting 5,000+ attendees from 96 international markets. We're happy to have shared our mission and vision with such an influential audience 🍫🌏  This summit has opened up exciting opportunities for collaboration and growth for Kokomodo. Stay tuned for updates!

We are proud to announce that Kokomodo, a startup from our 2024 EIT Food Accelerator Network cohort has secured $750,000 in funding from The Kitchen Hub by Strauss Group and the Israel Innovation Authority (IIA) to cultivate the future of cocoa. Kokomodo's solution crafts 100% authentic, climate-resilient cocoa all year around, addressing the industry's pain points of unstable supply, inconsistent quality and complex supply chains. The pioneering Agri-FoodTech startup aims to revolutionise the cocoa industry with its cellular agriculture platform, ensuring a sustainable and resilient supply of premium cocoa amidst the escalating global cocoa crisis. By 2050, climate change is projected to render 89.5% of cocoa farmland unfit for production, posing an existential threat to the beloved "food of the gods." Coupled also with issues of deforestation and child labour, the need for innovative solutions is becoming more urgent than ever. "Kokomodo was born from a profound passion for preserving the supply of cocoa. Our cellular agriculture technology ensures a steady flow of premium, health-boosting cocoa, aligning consumer enjoyment with global responsibility." Tal Govrin, CEO and Co-Founder of Kokomodo Kokomodo’s journey towards premium sustainable cocoa begins with selecting cells from the finest cacao strains sourced from Central and South America, utilising cutting-edge biotech techniques. These carefully chosen cells are then cultivated using state-of-the-art cellular agriculture technology, nurturing them into a thriving cell culture. As the biomass grows, the production process moves to advanced bioreactors, where the cacao is harvested and processed according to the specific requirements of each food application. This systematic approach guarantees that Kokomodo's cocoa retains its exceptional quality and authenticity from start to finish. Through the company’s technology process, they ensure cocoa that matches traditional chocolate flavours and textures, offering the genuine taste and characteristics of real cocoa (aroma, flavours, and sweetness) while capturing the nutraceutical values and health benefits of cacao. The funding will fuel Kokomodo's growth and accelerate its mission to revolutionise the cocoa industry. Congratulations to Tal Govrin, Dario Breitel, PhD, Neta Manela, PhD, the entire Kokomodo team and everyone involved. It is great to see how Kokomodo addresses the global cocoa crisis, whilst catering to diverse market needs by ensuring a sustainable and premium cocoa supply. #agrifoodtechinnovation #startupacceleration #foodsystemtransformation

Exciting visit from renowned chocolate artist Ika Cohen! 🍫✨ Ika, known for her innovative use of Middle Eastern ingredients in chocolate-making, stopped by our lab. Her passion for the finest ingredients and creative pursuit has earned her global recognition and prizes. We introduced Ika to Kokomodo's exceptional cocoa and received her honest, very satisfying feedback. Stay tuned for delicious collaborations 😋 Tal Govrin, Neta Manela, PhD, Shay Vishner

Kokomodo has received a $750,000 investment from The Kitchen FoodTech Hub and the Israeli Innovation Authority.  The company has come out of stealth to develop #cellbased cocoa for the F&B, supplements and cosmetics industries.

Flora Southey, Editor at FoodNavigator, has been writing and analyzing the cocoa crisis and tech solutions for a while now. We are proud to share the article and interview with Kokomodo's CEO and Co-founder, Tal Govrin. Take a few minutes to dive into the differences between plant cellular agriculture technology and meat cellular agriculture methods and better understand our vision and mission: create a 100% real, controlled, resilient cocoa- all year round 🙌🏼🍫 https://lnkd.in/dw7q7DHJ Dario Breitel, PhD, Neta Manela, PhD, Shay Vishner, Jonathan Berger, Amir Zaidman, Elad Komissar, Dorit Rozner, PhD, David Leibler, Hadas Rajchenberg, Eli Mor, Barry Cohen, David Hart, The Kitchen Hub, Plantae Bioscience, Strauss Group, Israel Innovation Authority רשות החדשנות

Thank you Green Queen Media for the in-depth interview and for sharing Kokomodo's vision 🙌🏼🍫   “As the rising prices, costs and supply challenges of traditional cocoa cultivation intensify due to climate change impacts, disease, and overreliance on a few producer countries, cell-cultured cocoa will provide a more sustainable and resilient solution for the industry" says our CEO Tal Govrin to Anay Mridul. Read more here >> https://lnkd.in/du5T-f8Q Dario Breitel, PhD, Neta Manela, PhD, Shay Vishner, Jonathan Berger, Amir Zaidman, Dorit Rozner, PhD, David Leibler, Hadas Rajchenberg, Eli Mor, Barry Cohen, David Hart, The Kitchen Hub, Plantae Bioscience, Strauss Group, Israel Innovation Authority רשות החדשנות