The Clean-Label Protein Built for Menus & Manufacturers.
From smoothie bars to CPG product launches — Chocho is the third-party-verified plant protein engineered for serious culinary and formulation work. Wholesale, bulk, and ingredient partnerships available.
As Featured In
A Versatile Protein
Built for Every Menu.
Chocho's neutral flavor and fine powder consistency makes it the most versatile clean-protein ingredient available to foodservice operators today. No masking agents needed.
Smoothies & Beverages
Blends seamlessly into smoothies, protein shakes, cold brew, lattes, and tonic drinks. No clumping, no grit, no overpowering flavor. Erewhon's exclusive tonic bar protein.
Baking Applications
Replace 25–33% of flour in pancakes, muffins, breads, and protein bars. Heat-stable and gluten-free, it boosts protein without altering texture or flavor.
Bowls & Breakfast
Stir into overnight oats, acai bowls, yogurt, and granola. Adds 20g clean protein per serving with zero flavor interference — guests taste the food, not the protein.
Savory & Chef Applications
Incorporate into soups, sauces, veggie burgers, and savory dips. A genuinely culinary-grade ingredient that elevates nutrition without compromising the dish.
Two Ways to
Work With Us.
Whether you're serving customers a protein smoothie or formulating the next generation of clean-label food, Chocho moves with you. Pick your path and the form below will open on the right options.
Foodservice & Menu Operators
Serving Chocho on your menu — in smoothies, bowls, baked goods, or tonic drinks. Wholesale pricing, case packs, and ongoing supply. Approval usually within 2 business days.
Ingredient & CPG Formulators
Formulating Chocho into your next SKU — protein bars, RTD shakes, baking mixes, functional foods. Sample orders, spec sheets, and ingredient partnership deals. Full documentation on request.
One Application.
One Team.
Tell us what you're building. We'll route your inquiry to the right person and respond within 1 business day. All fields marked with * are required.
