Cacao—the essential ingredient behind the world’s beloved chocolate—is far more than a confectionery staple. Long celebrated for its rich flavor and cultural history, cacao has also emerged in recent years as a nutrient-dense superfood. Packed with dietary fiber, protein, essential minerals, and antioxidant-rich cocoa polyphenols, cacao provides a wide range of health-supporting properties. Yet, even with all its known benefits, researchers are only beginning to uncover cacao’s deeper, untapped potential.
Among the pioneers driving this exploration is the Meiji Group, a company with more than a century of expertise in chocolate craftsmanship. In 2024, Meiji achieved a world first: the successful development of cacao ceramide, a naturally derived beauty-support ingredient extracted from cacao. This groundbreaking discovery marked a turning point in Meiji’s long-standing relationship with cacao and opened the door to new innovations that bridge food, wellness, and beauty. To better understand how this remarkable ingredient was discovered and commercialized, we spoke with two key members of the team—development lead Hiroko Watanabe and marketing specialist Ayaka Suda—who provided insights into its journey and future possibilities.
A Discovery Sparked by the Pandemic
Meiji’s deep connection to cacao goes far beyond chocolate production. Since 2006, the company has been advancing the Meiji Cocoa Support (MCS) program—a comprehensive initiative aimed at improving the quality of cacao and supporting farmers in producing regions. Through MCS, Meiji researchers travel to cacao-growing areas to provide practical guidance on cultivation, fermentation, and quality enhancement. The program also invests in local communities by improving education, infrastructure, and access to essential farming resources.
For years, these efforts helped Meiji gain a sophisticated understanding of cacao agriculture. Yet, according to Watanabe, the COVID-19 pandemic unexpectedly became a moment of breakthrough.
“With travel restrictions preventing visits to cacao farms, we suddenly had time to reexamine cacao itself,” she explains. “Instead of viewing it solely as a raw ingredient for chocolate, we began approaching it as a fruit—with layers of possibilities we hadn’t fully explored.”
This fresh perspective led to Meiji’s 2022 initiative, “Now Open the Cacao by Meiji,” which focused on deepening public appreciation of cacao’s complexity. As part of this research, the team closely analyzed different parts of the cacao fruit—including portions typically discarded during production. It was here, in the thin outer husk of the cacao bean, that researchers made an extraordinary discovery: a notable concentration of a rare component known as human-type free ceramide.
This was significant because such ceramides—biologically similar to the ceramides found in human skin—are extremely uncommon in plants. The discovery was unprecedented and quickly generated excitement both within Meiji and across the broader scientific community. For Meiji’s team, it validated decades of research and signaled that cacao still held secrets waiting to be revealed.
Where Beauty Meets Chocolate
Ceramides are lipid molecules essential for maintaining healthy skin. Naturally present in the skin’s barrier, they lock in moisture and protect against dryness and environmental damage. But ceramide levels decline with age, contributing to dullness, irritation, and weakened skin integrity. As a result, ceramides have become prized ingredients in skincare and nutritional beauty products.
Ceramides fall into two broad categories: synthetic and naturally derived. Natural ceramides can come from animals or plants, but plant-derived ceramides typically appear in the form of glucosylceramides used in many beauty supplements. Human-type free ceramides, however, share the same structure as those in human skin and are known for their excellent compatibility and efficacy. Their presence in plants is exceptionally rare—which makes cacao’s natural richness in this valuable ceramide particularly unique.
For Watanabe, the significance of the discovery immediately resonated. She recalls thinking of Meiji’s popular Chocolate Kouka, a high-cacao product celebrated for its polyphenol levels and health-focused positioning. “When we found ceramide—a beauty-supporting ingredient—in cacao, we were thrilled,” she shares. “It felt like we had uncovered the possibility of a new kind of chocolate that blended indulgence with beauty benefits, just as Chocolate Kouka blends richness with wellness.”
Crafting a Delicious Beauty-Support Chocolate
Once Meiji established a method for extracting cacao ceramide, the next challenge was turning this innovation into a product consumers would love. The result was Cacao Beauté, launched in January 2025 as the world’s first chocolate containing cacao-derived ceramide.
According to Watanabe, taste played a central role in product development. “Our goal was to deliver a beauty-support chocolate that people would genuinely enjoy eating every day,” she explains. Dark chocolate was considered for its lower sugar content, but the team chose milk chocolate instead—embracing its creamy sweetness to evoke comfort and delight. To further enhance the sensory experience, they selected fragrant Peruvian cacao to create a harmonious aroma that conveyed a sense of luxury and uplift.
The consumer response exceeded expectations. Many were initially surprised that ceramide could be consumed through chocolate, yet what impressed them most was the flavor. “What made me happiest was hearing people say how delicious it was,” Watanabe reflects. “We wanted this to be more than a functional product—we wanted it to bring joy.”
A New Way to Cherish Yourself
Chocolate has long been associated with self-care and personal indulgence. But Watanabe hopes Cacao Beauté will redefine what it means to enjoy chocolate.
“We’re living in an age where longevity is the norm,” she says. “Staying healthy matters, but so does living beautifully and joyfully. I want this chocolate to be something that nurtures you—not just a treat, but a small ritual of self-care and self-appreciation.”
Suda, who oversees marketing, is equally ambitious. Her vision is to establish an entirely new category: “beauty through cacao.” As Cacao Beauté is still new to the market, her focus is on raising awareness and encouraging more people to discover its taste and benefits. She also reveals that the team is already exploring additional product variations using cacao ceramide.
Building a Future Where Ceramides Mean Cacao
In summer 2025, Meiji expanded the lineup with Cacao Beauté Jelly, a portable stick-type jelly featuring cacao ceramide—demonstrating that the ingredient’s potential goes far beyond chocolate. According to Suda, the company is actively exploring collaborations in both the inner-beauty and cosmetic sectors. Their long-term goal is bold but clear: when consumers think of ceramides, they should think of cacao.
Watanabe adds that new product concepts are already underway. But innovation, she emphasizes, is not Meiji’s only mission. “As we expand our cacao ceramide lineup, we want to ensure that value returns to the people who grow cacao,” she says. “Supporting farmers and improving livelihoods is at the heart of our vision. We hope to create a cycle of well-being—one that benefits everyone connected to cacao.”
With continued research, creative product development, and a commitment to sustainable partnerships, Meiji is poised to transform how the world views cacao. Once simply a delicious indulgence, cacao is now emerging as a star ingredient in beauty and wellness—proving that sometimes, the sweetest innovations come from looking at something familiar in an entirely new way.
Source Link:https://www.meiji.com/
