Context/Overview

Resource pressure is intensifying, driven notably by the impacts of climate change. One direct consequence is the volatility and sharp increase in the price of key commodities such as cocoa, which has seen its value rise three- to fourfold.

Paradoxically, despite these pressures, one-third of the food we produce is still wasted.

Green Spot Technologies addresses this contradiction by upcycling local plant materials in France through fermentation, offering a sustainable alternative — or complementary solution — to traditional chocolate and cocoa products.

State of the art/Analogs

Several initiatives are tackling food waste and upcycling. Some companies upcycle agricultural side stream into flours or fibers. Others attempt to create plant-based alternatives to animal-derived products. However, few combine fermentation science with upcycling to recreate high-value sensory experiences, like chocolate, with such a low environmental impact and gastronomic quality.

AIM – Fill in the gap

At Green Spot, we wanted to bridge the gap between sustainability and indulgence.
The surge in cocoa prices and its environmental footprint revealed a need for alternative or diversification with locally sourced solutions.

Through extensive market assessments, ingredient scouting, and over 160 tested plant materials, we discovered a unique combination of fermented side stream, visually and gustatorily reminiscent of cocoa powder — launching the journey of our French alternative to chocolate.

Your start-up: who are you

Green Spot Technologies is a French foodtech company founded in 2018, based on the conviction that fermentation can unlock overlooked resources into premium, sustainable ingredients.

• 24 passionate employees, experts in fermentation, food science, and culinary arts.
• A proprietary library of 50+ fermentation strains.
• A pilot laboratory and an application kitchen.
• An industrial demo facility
• Website: https://greenspot-tech.com/
• Linkedin : https://www.linkedin.com/company/greenspot-tech/

What do you offer

We offer a gourmet, local alternative to cocoa, made from fermented side stream such as grape skins or fava hulls.

Our range includes powders, "milk" chunks, "dark" chunks, and caramel-colored chunks — all produced with a cocoa traditional-like process: grinding into a paste to recreate the texture, roundness, and melt-in-the-mouth experience of real chocolate.

Why you

Green Spot combines:

• Local sourcing of plant based and on top upcycled
• Low-carbon impact, powders with 50x times less CO2e than cocoa powder
• Deep fermentation expertise, inherited from French tradition.
• Gastronomic refinement, maintaining indulgence and quality.

Our approach is not to replace chocolate but to complement it — offering new sensory options for artisans and industrials, with sustainability at heart.

Challenges

Challenges include scaling up production while maintaining sensory quality, and educating the market to embrace upcycled and fermented gourmet alternatives without compromising on pleasure or performance.

Perspectives

We successfully launched our powder range at the end of 2024, and by the end of this year, our chocolate alternative will also be available on the market.
Building on the strong reception of our powders, we are confident that our chocolate alternative will be equally well-received.
We are committed to continuing our expansion, integrating our ingredients into an even wider variety of sweet creations — always driven by taste, sustainability, and French savoir-faire.