As the R&D project lead, I developed an initiative for Central, the world-renowned restaurant, and Mater Iniciativa, its research arm, focused on transforming cacao by-products into biomaterials. Between Lima and “El Valle de la Convención”, (Cusco), I explored the potential of cacao mucilage by cultivating native bacterial strains to produce bacterial cellulose. From this cellulose, we crafted biofilms, plant-based leathers, and solid composites, showcasing that cacao waste streams could yield tangible, functional materials. The project culminated in a series of fully cacao-derived biomaterial prototypes, proving a viable upcycling pathway within the chocolate production chain. This work bridged gastronomy and sustainability, generating scalable learning for future applications.
As R&D project lead for Central and Mater Iniciativa, I led two key phases harnessing cacao by-products. First, we transformed cacao mucilage into bacterial cellulose, yielding biofilms, plant-based leathers, and solid composites—proving that cacao waste could be upcycled into functional biomaterials. Building on this, we embarked on a second prototyping phase: an instant cacao husk and mucilage infusion. Through meticulous density calculations and freeze-drying trials, I formulated a final recipe for an instant tablet, preserving the full aromatic complexity of fresh cacao. This “instant infusion” is now paving its way to the Central dining experience, offering an immediate, vibrant taste of cacao by-products.
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