COA Chocolates: Pioneering the Future of High-Protein Functional Snacking
- PYD
- Jun 27
- 2 min read
The rise of functional snacks continues globally, but Singapore-based COA Chocolates is setting a new standard by introducing the world’s first premium chocolate enriched with fermented soy protein. Unlike traditional protein bars or powders, COA delivers real chocolate with enhanced protein bioavailability and functional health benefits—a breakthrough for health-conscious consumers seeking indulgence and nutrition in one bite.
From Protein Bars to Real Chocolate: A New Category Emerges
While chocolate-flavored protein snacks are common, real chocolate that is high in protein remains rare. COA Chocolates disrupts this norm by crafting a premium 60% milk chocolate, enriched with clusters of fermented soy—not protein isolates.
“We’re not doing another protein bar. This is real chocolate, made functional through fermentation,” said Eduardo Burg, Founder & CEO of COA Chocolates.
Why Fermented Soy? The Science Behind the Innovation
COA is the first in the world to fortify chocolate using fermented soy, offering:
Higher protein bioavailability (improved absorption vs. traditional plant proteins)
Sustainable protein sourcing without isolates or concentrates
Bioactive compounds and natural probiotics for added health benefits
This fermentation approach draws on Indonesia’s centuries-old tempeh tradition, leveraging microbial expertise to create food that’s both nutritious and functional.
Targeting Taste and Health: A New Consumer Sweet Spot
Originally formulated for women aged 35–55, the product’s appeal quickly expanded across:
Mothers seeking better protein snacks for children
University students wanting convenient, healthy indulgence
Gym-goers attracted by taste and nutrition
General wellness consumers tired of chalky protein bars
“At its heart, it’s still chocolate—just healthier and smarter,” said Burg.
Unlike most functional snacks, COA solves a critical challenge: taste limitations. The product looks, melts, and tastes like chocolate, but functions like a health food.
Global Expansion and Future Innovation
COA is already selling in Singapore both online and offline, with global ambitions targeting:
Australia
United States
United Kingdom
These markets rank high in per capita consumption of both chocolate and protein products, making them ripe for category innovation.
COA currently:
Sources cocoa from Vietnam’s central highlands
Ferments soy in Indonesia using local expertise
Plans new flavors (e.g., Matcha, Coconut)
Explores different legumes and microbes for tailored functional benefits
A Category Redefined: Indulgence Meets Innovation
COA Chocolates is not just launching a product—it is redefining what functional chocolate means. By combining:
Premium cocoa sourcing
Advanced fermentation science
User-friendly indulgenceIt delivers a blueprint for the next generation of functional snacking.
“This is where function, flavor, and culture meet,” said Burg.
Looking Ahead: Join the Conversation at Growth Asia Summit 2025
COA Chocolates and the broader protein innovation movement will be featured at the upcoming Growth Asia Summit 2025 this July. Expect deeper insights into:
Functional food science
Emerging consumer trends
The future of protein in APAC