GALY Launches US Cocoa Operations Expands to UAE

BOSTON, Oct. 21, 2026 /CourierPR/ -- GALY, a company developing plant-cell cultured technology, has launched commercial cocoa operations in the United States and is advancing its entry into the United Arab Emirates, with plans to begin operations in 2027. The rollout connects GALY's cultured technology with production, chef-led product development, and customer orders. The company's first steps in the U.S. market include a purchase order from Troquet on South, a Boston restaurant, which will host a launch event in the fourth quarter to introduce its chocolate made with GALY's cultured cocoa.

The launch event at Troquet on South will provide an early commercial setting for the ingredient and a starting point for a wider foodservice rollout. Additional restaurants, hotels, and professional kitchens are testing WunderHaus chocolate and exploring its use in winter menus.

GALY's process involves growing cocoa in brewery-style tanks, fermenting and roasting the harvested material outside the growth tanks, and then grinding it into cocoa powder. This cultured cocoa is then combined with conventional ingredients to produce chocolate for professional use. The company claims this method offers a new production route to a more resilient cocoa supply chain, addressing issues such as crop disease, aging trees, and extreme weather.

In the UAE, GALY has secured an initial purchase order from a Dubai chocolatier and is engaging with chefs from hotels and high-end restaurants to build customer relationships and develop products tailored to their needs. The company's approach is designed to complement traditional cocoa farming and create additional ways for the industry to meet demand. Through WunderHaus, GALY is working directly with professional kitchens to develop couverture and baking chocolate, turning chef feedback into products built for everyday service.

GALY's controlled production model is intended to improve predictability and support a more resilient cocoa supply as it scales. The company is also exploring partnerships with growers in Africa and Latin America, with the potential to support a broader range of cocoa varieties and flavor profiles. The company's approach is intended to complement traditional cocoa farming and create additional ways for the industry to meet demand.

Together, U.S. commercial operations and the planned UAE rollout open a new chapter for GALY: building a cocoa business through production capability, professional customers, and a product chefs can put to work. The company's expansion into the U.S. market marks a significant step in its mission to bring cultured cocoa to professional kitchens.