Dutch Startup Secures Funds to Turn Cocoa Waste Into Ingredients
Haarlem, Wednesday, 21 October 2026.
Greencovery raised €1 million to upcycle discarded cocoa shells into valuable food ingredients, offering manufacturers a cost-effective alternative to expensive raw cocoa amid ongoing global supply shortages.
Foodtech Innovation Tackles Cocoa Supply Shortages
In the face of fluctuating global cocoa prices and inventory drops, foodtech startup Greencovery has stepped in with a proprietary solution in the food and agritech sector [1][2]. Founded in 2018 and based in Wageningen, Netherlands, Greencovery is led by CEO and founder Carlos Cabrera [2]. Operating its production facilities near Zaandam in North Holland, the company specializes in extracting value from food side streams [1][2]. In September 2026, Greencovery raised €1 million in funding from regional investment agency ROM InWest, Brightlands Venture Partners, and a private investor [1][2]. By October 8, 2026, the startup successfully secured an additional €3 million funding round from both new and existing investors to scale commercial manufacturing, prioritizing its initial rollout in the Netherlands before expanding internationally [2].
Mild Separation Process for Maximum Ingredient Yield
Greencovery’s innovation centers on a mild, physicochemical separation technology platform designed to process food-grade side streams while consuming less energy and water compared to traditional methods [1][2]. The proprietary technology preserves ingredient functionality, flavor, and microbial stability without requiring major structural overhauls or complex equipment changes for manufacturers [1][2]. In cocoa bean processing, between 10% and 15% of the material is typically discarded as side streams, while up to 70% to 80% of the entire cocoa fruit remains underutilized or incinerated in traditional supply chains [1][2]. Greencovery’s process upcycles these discarded cocoa shells into three functional food ingredients: hard cocoa fibers, soluble cocoa fibers, and cocoa extracts [1][2].
Economic and Operational Benefits for Manufacturers
By turning an operational waste processing expense into an additional revenue stream, Greencovery delivers direct economic benefits to industrial processors [1][2]. The resulting fiber and flavor extracts serve as cost-effective, oxidation-preventing replacements for cocoa powder in bakery items and ice cream, while addressing consumer demand for sugar reduction and natural flavorings [1][2]. The North Holland region serves as a crucial hub for food processing, generating over 350,000 tons of food-grade side streams annually [1][2]. By upcycling these materials locally near Zaandam rather than exporting them for low-value applications or burning them, Greencovery strengthens the regional circular food ecosystem [1].
Scaling Up Production and Commercial Expansion
The capital raised will support Greencovery’s ramp-up alongside a Dutch industrial partner to scale production capacity to 1,000 tons per year—representing a 1000 fold increase from initial demonstration batches [1][2]. Beyond cocoa, Greencovery has previously validated its separation platform across diverse raw materials, extracting banana extract from vinegar side streams, clean-label umami flavorings from Parmesan cheese rinds, and functional nutrients from soy milk and tofu dregs (okara), coffee grounds, oil press cakes, and nuts [1][2]. Managing director Carlos Cabrera emphasized that while the tech is proven across various inputs, cocoa represents the ultimate launchpad for full commercialization [2].