Overview
We are an Italian foodtech startup and benefit corporation create new ingredients for a delicious future 🌍
Choruba is our alternative chocolate from Carob! 🍫
We aim to make ingredients accessible to everyone, ensuring they are not only delicious but also sustainable and future proof.🌱
Foreverland Food was founded in 2022 and develops ingredients for the food industry as clean-label alternatives to raw materials with sensitive supply chains, such as cocoa. Its range includes a cocoa-free alternative chocolate for bars, coatings and inclusions, as well as a cocoa powder extensor for beverages, bakery and confectionery.
The company sources Mediterranean crops such as carob, pumpkin seeds and chickpeas, then ferments and roasts them using a patented two-step process to develop cocoa-like flavor notes. Production takes place in a 1000 sqm organic certified plant, and a team of scientists and product developers helps manufacturers adapt their recipes. A third-party reviewed life cycle assessment reports up to 90% less water use and up to 83% lower CO2 emissions than conventional dark chocolate.
Funding rounds
Disclosed funding: $11M across 7 rounds. Latest: Seed Round, 24 Mar 2026.
5 rounds have an undisclosed amount, not included in the total.
| Date | Type | Amount |
|---|---|---|
| 24 Mar 2026 | Seed Round | $7M |
Office locations
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Recent posts from the Foreverland Food blog
- In the third episode of our series Foreverland Spotlight - dedicated to partners we work closely with to…
develop the snacks of the future - we interviewed Gianfranco Laera, CEO of Dulciar. The partnership between Foreverland and Dulciar is born from a shared vision, highlighting underused and local ingredients.
- Innovation is not a final destination, but a process of continuous learning.
Over the past few days, part of the Foreverland team took part in a targeted workshop on panning machine technology. Better understanding production technologies for some of the industry's most common applications enables us to explore new possibilities, optimize the yield of our cocoa-free formulations and develop high-performing product formats for the market.