Scaling Sustainable Cocoa | Andy Clayton

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Keble alumnus Andy Clayton (1995 Biological Sciences) is the founder and CEO of Fermtech, a UK-based startup specialising in innovative fermentation technologies for the food and beverage industry. Focusing on producing affordable, animal-free ingredients using a blend of ancient solid-state fermentation methods and biotechnical advancements, Fermtech has secured £2.5M in seed funding to advance the production of one of its products, Koji Cocoa™.

Koji Cocoa uses the fermentation process to break down normally indigestible parts of the cocoa plant into soft, nutritious ingredients that preserve the cocoa flavour. This product will save manufacturers a quarter of the cost of cocoa ingredients and achieve up to a 98% lower carbon footprint, helping businesses adapt to the supply shortages, soaring prices and long-term challenges affecting the global cocoa industry in recent years.

Fermtech grows micro-organisms on side streams from the food industry, contributing to a circular food economy. This sustainable approach increases production efficiency and reduces costs, helping businesses to create more sustainable, consistent and high-quality products.

Andy Clayton states: “Our vision has always been to use Biology to provide solutions to the climate crisis. We’re proud to be scaling up production of our Koji Cocoa™ product here in the UK and contributing to a sustainable food industry.”