Founded 2020 · Ansan & Gumi, Korea · Natural Ingredient Science
HN Novatech develops ECAO through a proprietary botanical precursor platform and controlled processing — delivering cocoa-like flavor, deep color, and application performance for cocoa powder reduction without cocoa-derived ingredients.
Plant precursors · Thermal chemistry · Cocoa-like profile
The Problem
Climate change, geopolitical instability, and ethical supply chain concerns are driving cocoa prices to record highs — up to 30% retail price increases projected by 2025. The EU Deforestation Regulation adds further cost pressure on every kilogram of conventional cocoa.
Our Solution
ECAO is built on our proprietary Ingremimetics™ platform — a botanical technology designed to map and express key cocoa-type sensory attributes through plant precursors and controlled processing. No cocoa-derived ingredients. No synthetic additives. Cocoa-like flavor, color, and application performance.
The platform combines a Plant Precursor Library (P) with a Process Condition Library (C) through a Design Engine F(P,C), enabling ECAO versions to be tailored by customer, application, region, and target cocoa profile.
Reaction Pathway
From botanical matrix to cocoa-like profile
The result: a cocoa powder alternative designed to approach target cocoa sensory profiles in internal evaluations — customizable by customer, country, and application, with no cocoa-derived ingredients required.
About HN Novatech
Founded in 2020 by CEO Yanghee Kim — a food scientist with 29 years of experience across industry R&D and government advisory roles at the Ministry of Agriculture, Ministry of Oceans and Fisheries, and KIMST — HN Novatech is a research-driven food technology company developing plant-based flavors and replacer solutions. Backed by a highly experienced research team, the company creates high-performance natural alternatives designed to deliver familiar sensory profiles without synthetic additives.
Technology Platforms
Controlling natural ingredient chemistry — flavor development, functional performance, and material behavior — through botanical matrices and process-driven design.
ECAO
Designed for cocoa powder reduction in confectionery, bakery, and beverage applications. Customizable by customer, country, and application. Cocoa-like flavor, color, and processing performance — without cocoa-derived ingredients.
ACOM-S
Seaweed-derived amino acid complex designed to deliver beef, pork, chicken, lamb, tuna, and shrimp-type umami profiles in plant-based protein products. Additive-free, non-GMO, commercial-stage.
OMC
Upstream HME pre-treatment designed to reduce dark browning in plant protein at source. Lab screening (n=30, SPI) showed L* +22.5 post-HME, chewiness +29%, and beany off-flavor reduction of 79%.
E-Butter
Developed using pea protein extract, reed canary grass seed extract, and plant-based oils — designed to deliver butter-like flavor, texture, and functionality without dairy. Targets bakery, confectionery, and dairy-alternative sectors.
IP & Recognition
HN Novatech's intellectual property covers meat flavoring, cocoa powder alternatives, butter-like technology, and process conditioning — with additional filings ongoing across global markets.
Whether you're a food manufacturer, investor, or potential partner — we would be glad to explore how ECAO can fit your application.
