What Cacaolab does

Cacaolab is a private Belgian R&D company and educational institute founded in 2012 as a spin-off of Ghent University, headquartered in Desteldonk (Ghent area). The company operates under the tagline "Innovation and Training from Bean to Praline" and delivers three core offerings: bilateral confidential R&D and consulting services on cocoa and chocolate product/process design; science-driven training programs including workshops, masterclasses, webinars, and online courses; and the International Open Innovation Centre on Cocoa and Chocolate Processing, established in 2021 in partnership with Sparkalis (the R&D arm of Puratos). Its technical foundation rests on a small-scale experimental production facility equipped for roasting, winnowing, grinding, conching, tempering, and confectionery work, paired with an advanced analytical toolbox (DSC, pNMR, XRS, rheology, microscopy, wet lab) that supports pilot-scale prototyping and quality evaluation.

Cacaolab serves a horizontal B2B segment spanning SMEs through multinationals in three primary customer groups: chocolate and cocoa manufacturers (e.g., Tony's Chocolonely, Godiva, Belcolade, Guylian), B2B ingredient manufacturers (BENEO, FrieslandCampina, Puratos), and processing equipment manufacturers. Secondary audiences include artisan chocolatiers, academic researchers, and food technology companies exploring fermentation-based ingredients. Geographic reach spans Belgium, Malaysia, Turkey, and the Democratic Republic of Congo through in-person training programs, supplemented by global online course access.

The company monetizes via professional services — engagement-based R&D contracts, premium masterclasses priced €950-€1,950 per participant, advanced course packages at €950 for four sessions, webinars priced €390-€490, and a €449 one-time online course — alongside subscription-style recurring revenue from the online course and event venue rental for the Creativity Room (capacity up to 40). Founder Prof. Koen Dewettinck serves as Chairman, with Claudia Delbaere as General Manager and an operating team of 1-10 staff supplemented by Ghent University researchers. The firm is bootstrapped, with no disclosed funding rounds, and partners with Ghent University, Flanders' FOOD, Choprabisco, the Malaysian Cocoa Board, and Erasmus+ consortia to extend its reach.

Name

Cacaolab

Legal name

Cacaolab BV

Website

https://cacaolab.be

Company type

Private

Founded year

2012

Operating status

Operating

Headcount range

1–10 employees

Short description

Cacaolab is a Belgian R&D and training spin-off of Ghent University that provides bilateral cocoa and chocolate processing consulting, science-driven workshops and masterclasses, and an Open Innovation Centre to chocolate manufacturers, ingredient suppliers, and equipment makers from SMEs to multinationals.

Ownership category

akta.pro rank

Product category

Food Science R&D and Chocolate Industry Consulting

NAICS

Chocolate and Confectionery Manufacturing (31135)

SIC

Services-Commercial Physical & Biological Research (8731)

akta.pro primary industry

Chocolate & Chocolate Confectionery (CRADABAA)

akta.pro secondary industry

Coffee, Tea & Cacao Experiences (Roastery Tours, Tastings) (THAJAGAH)

Keywords

• Chocolate R&D services
• Cocoa processing training
• Food science consulting
• Bean to bar education
• Confectionery product development

Headquarters

HQ city

Desteldonk

HQ country

Belgium

HQ region

Europe

Offices2 records

Markets served

GTM type

B2B

Offering type

Services

Cost components

Personnel, Technology or R&D, Infrastructure, Operations, Marketing or Sales

Revenue model

1. R&D and Consulting Services: Bilateral and confidential R&D and consulting services provided to solve client problems or design products/processes for cocoa and chocolate industry companies
2. Training Programs and Workshops: Science-driven courses, seminars, workshops, and masterclasses on cocoa and chocolate processing, offered both in Belgium and in cocoa-producing regions internationally
3. Webinars: Online educational sessions covering topics like cocoa alternatives, sugar reduction, product innovation, and chocolate processing
4. Online Courses: On-demand online courses for chocolate making from bean to bar, providing knowledge transfer to cocoa producing countries, local artisans, and large industries
5. Event Venue Rental: Creativity Room rental for team buildings, seminars, meetings, trainings and brainstorms up to 40 people, with optional chocolate experience upgrades

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels8 records

Core offering

Cacaolab provides confidential bilateral R&D and consulting services, science-driven training programs (workshops, masterclasses, webinars, online courses), and access to a small-scale experimental production facility to chocolate and cocoa manufacturers, B2B ingredient manufacturers, and equipment makers worldwide. Services cover the full value chain from cocoa bean evaluation through processing, reformulation, quality analysis, and finished chocolate product development, supported by an International Open Innovation Centre established in 2021 in partnership with Sparkalis.

Product overview

Cacaolab is an R&D company and spin-off of Ghent University founded in 2012, offering a portfolio of innovation and training services from bean to praline. The core offerings include bilateral confidential R&D services (covering bean-to-bar, cocoa alternatives, reformulation, quality, sustainability, and innovative processing), comprehensive training programs (workshops, masterclasses, online courses), and access to a micro craft chocolate factory with pilot-scale equipment. The company also operates an International Open Innovation Centre established in 2021 in partnership with Sparkalis, and provides a Creativity Room event venue for team building and meetings. Together, these services support SMEs to multinationals in the cocoa and chocolate manufacturing industry, as well as B2B ingredient and equipment manufacturers worldwide.

Differentiator

Problem solved

Functional benefit

Products and services

• Bilateral R&D Services Confidential bilateral R&D and consulting services offered on a contract basis to solve client problems or design products/processes, covering bean-to-bar production, cocoa alternatives, reformulation, stability, quality, sustainability, and innovative processing for chocolate and cocoa manufacturers, ingredient makers, and equipment manufacturers.
• Training Programs and Workshops Science-driven courses, seminars, workshops and masterclasses on cocoa and chocolate processing, including annual programs, customized company trainings, and international workshops delivered in Belgium, Malaysia, Turkey, and the Democratic Republic of Congo.
• Online Course: Chocolate Making - Science & Art from Bean to Bar Comprehensive on-demand online course covering cocoa origins, processing, quality evaluation, chocolate making, tempering, and quality assurance, with one-year access for €449 one-time payment and 8 lessons.
• International Open Innovation Centre on Cocoa and Chocolate Processing Hub established in 2021 in partnership with Sparkalis where stakeholders in the cocoa and chocolate value chain can meet and co-create around research and training, with the ambition to position the Flemish institute as the centre of gravity for cocoa- and chocolate-related research and training worldwide.
• Creativity Room Event Venue Spacious event venue near Ghent equipped for seminars, meetings, training, and brainstorm sessions up to 40 people, with multimedia capabilities and optional chocolate experiences available as add-ons.
• Bean-to-Bar Services Lab- and pilot-scale bean-to-bar production facilities and training covering the complete chain from cocoa harvesting and fermentation through to tempering, molding, and enrobing for chocolate producers and aspiring bean-to-bar makers.
• Cocoa Alternatives Solutions Portfolio of solutions addressing cocoa scarcity and price volatility, including cocoa powder and cocoa butter alternatives, cocoa-free or -reduced chocolates, and cost optimization strategies for chocolate manufacturers.
• Micro Craft Chocolate Factory Small-scale experimental production facility for chocolate and confectionery products, including Selmi Roaster, Selmi Winnower, and CocoaTown Melanger equipment available for client R&D projects and prototype development under HACCP standards.

Quantifiable outcome

• Training delivered in Belgium and internationally in cocoa-producing regions including Malaysia, Turkey, and DRC

Named customers9 records

Segments6 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

Nine partnerships are on record, tiered core and minor.

• SparkaliscoreStrategic or Co-development PartnerCacaolab and Sparkalis partnered in 2021 to establish an International Open Innovation Centre on Cocoa and Chocolate Processing. Sparkalis is R&D Director GRS Lab at Puratos. The partnership aims to turn Cacaolab into the centre of gravity for cocoa- and chocolate-related research and training worldwide. Filip Arnaut, Managing Director of Sparkalis, serves on the Board of Cacaolab.
• Ghent UniversitycoreStrategic or Co-development PartnerCacaolab is a spin-off of Ghent University, founded in 2012. Prof. Koen Dewettinck, founder and Chairman of the Board, heads the Food Structure & Function Research Group at Ghent University with about 30 researchers. Ongoing academic collaboration includes research projects and knowledge transfer.
• Green Spot TechnologiesminorStrategic or Co-development PartnerCacaolab is mentioned as a partner of Green Spot Technologies, a Toulouse-based company developing sustainable fermented food ingredients. Green Spot Technologies secured €5 million funding to launch Milatea brand of sustainable fermented food ingredients derived from upcycled plant byproducts.
• Konya Food and Agriculture University (Turkey)coreStrategic or Co-development PartnerChocoFuture Erasmus+ project partner. Konya Gıda ve Tarım Üniversitesi collaborates with Cacaolab to create a bridge between Belgian chocolate expertise and Turkish agricultural heritage, exploring sustainable alternatives for cocoa and sugar-based chocolate products.
• Tarsus Slow Food (Turkey)coreStrategic or Co-development PartnerChocoFuture Erasmus+ project partner. Coordinates the Slow Food Earth Market in Tarsus, Turkey and contributes to promoting sustainable chocolate production using Turkish ingredients.
• Malaysian Cocoa BoardcoreChannel Partner/ Reseller/ DistributorCo-organizer of Cocoa & Chocolate Processing workshops in Malaysia, hosted at the Cocoa Innovation & Technology Centre in Negeri Sembilan. Provides venue, local coordination, and government support for training programs in Asia.
• ERAIFT (Democratic Republic of Congo)minorChannel Partner/ Reseller/ DistributorCo-organizer of chocolate workshop in Kinshasa, DRC. Provides venue and local coordination for training programs in Central Africa.
• Flanders' FOODcoreStrategic or Co-development PartnerIndustry association partner for organizing events including the 'Inspiration Day - Is Belgian chocolate future-proof?' and traceability workshops. Provides industry networking and promotional support.
• ChoprabiscocoreStrategic or Co-development PartnerBelgian chocolate federation partner for organizing industry events and workshops. Historical collaboration since advisory centre era (2003-2011).

Scale indicators4 records

Recent moves8 records

Expansion highlights5 records

Direct peers

• Campden BRI: UK-based membership-driven food and drink research organisation providing applied R&D, training, and analytical services to manufacturers and ingredient suppliers. Comparable to Cacaolab's combination of industry training, applied research, and confidential bilateral projects.
• Reading Scientific Services Ltd (RSSL): UK-based contract food science services firm offering applied R&D, analytical testing, and training to food manufacturers and ingredient suppliers. Comparable to Cacaolab's applied R&D, advanced analytics, and training program model.
• Wageningen Food & Biobased Research: Dutch food and biobased research institute under Wageningen University offering contract R&D, pilot facilities, and training to food and ingredient companies. Closely comparable to Cacaolab in academic-affiliated food R&D services and applied pilot capabilities.
• Fraunhofer Institute for Process Engineering and Packaging (IVV): German applied research institute offering food process development, pilot facilities, and contract R&D to industry. Comparable in providing applied science, pilot-scale experimentation, and bilateral confidential projects for food manufacturers.
• Puratos: Belgian bakery, patisserie, and chocolate ingredients multinational with extensive in-house R&D (including the Sparkalis GRS Lab). Directly comparable to Cacaolab in chocolate ingredient innovation and is also an active strategic partner through the Open Innovation Centre.

Broad incumbents

• Barry Callebaut: World's largest chocolate and cocoa manufacturer with substantial in-house R&D capabilities. While not a service provider, it represents the enterprise end-customer Cacaolab serves and a potential internal R&D alternative to outsourcing.
• Mérieux NutriSciences (Silliker): Global food testing, inspection, and consulting services provider including applied food science and ingredient support. Comparable as a broad food R&D and analytical services incumbent that serves overlapping chocolate and confectionery clients.
• Mars Wrigley R&D: Global confectionery company with significant in-house food science and chocolate R&D capabilities including cocoa research. Comparable as a broad chocolate industry incumbent with internal R&D that could substitute for external services like those offered by Cacaolab.
• Mondelēz International Cocoa Research: Global confectionery major with a dedicated Cocoa Research Centre and in-house R&D investment. Comparable as a large chocolate end-customer with internal R&D capacity that competes with outsourced service providers like Cacaolab.
• Cargill Cocoa: Major global cocoa processor and chocolate ingredient supplier with its own food innovation R&D infrastructure. Comparable as a broad incumbent in the cocoa/chocolate value chain with overlapping ingredient R&D capabilities.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks5 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/CacaolabBelgium
• LinkedInlinkedin.com/company/cacaolab
• Instagraminstagram.com/cacaolab_belgium

Revenue estimate

Valuation estimate

Number of profiles

Profiles9 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Cacaolab