

Our Product
Welcome to our sustainable cocoa substitute! Designed for the eco-conscious consumer, this innovative product offers a rich taste and texture that competes with traditional cocoa powder. Savor the delicious flavor you love while contributing to a low carbon footprint at an affordable price. Ideal for baking, beverages, and more, it’s the perfect choice for a sustainable lifestyle.

Cocoa Powder Substitute

about us
The Accidental Invention: How Grenoh’s Cocoa Substitute Was Born
Grenoh Food Lab’s cocoa powder substitute emerged unexpectedly from a project aimed at addressing waste from Malaysia’s palm oil industry. Co-founder and CEO Tan You How initially focused on repurposing oil palm fronds—millions of tons of which are discarded each year—into sustainable materials for applications like eco-friendly packaging.​​
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In a serendipitous lab experiment, Tan introduced food-safe microorganisms to the fronds, intending to break down their fibrous structure. To his surprise, the process released a chocolatey aroma and yielded a product that resembled cocoa powder. This accidental discovery laid the foundation for Grenoh’s flagship sustainable cocoa substitute.​
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Recognizing the potential impact, Tan shifted his focus to refining the process, experimenting with different strains of microorganisms and enhancing fermentation techniques. Over time, he developed a proprietary method to produce a cocoa powder substitute that mimics cocoa’s taste, aroma, and texture.​
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Through rigorous research, Grenoh has transformed agricultural waste into a high-value ingredient that not only meets the growing demand for sustainable food sources but also significantly reduces environmental impact, addresses global cocoa supply shortages, and supports smallholder farmers. Join us on our journey to innovate and shape the future of food!

“WE ARE NOT JUST SAVING CHOCOLATE, WE ARE REDEFINING ITS FUTURE.”
- Grenoh Food Lab Team -
our technology
Microbial Fermentation for Sustainable Cocoa Powder Substitute Production
Our proprietary microbial fermentation technology utilizes halal-certified food-safe microorganisms to transform oil palm leaves into high-quality cocoa substitutes, offering a sustainable solution to the global demand for food. By leveraging biotechnology, we are committed to creating positive environmental and social impact. Our innovative approach reduces carbon emissions by 80% and water usage by 90% compared to traditional cocoa production, making a significant contribution to sustainability.
Additionally, our AI-driven carbon credit generation system tracks, optimizes, and verifies carbon reduction through real-time analysis of energy consumption, emissions, and resource usage in the fermentation process. This ensures accurate, transparent carbon credit generation, while also predicting and optimizing production processes to further reduce emissions and improve efficiency.




Get in Touch
No. 1, Taman Cempaka, Jementah,
85200 Segamat, Johor, Malaysia.
+6011-10811752