COCCOLA

SUITEFOOD SRL is an Italian deeptech startup that has patented a new functional ingredient based on coconut powder that replaces sugar and chemical sweeteners. The company positions itself as a technological partner for sugar reduction in the beverage and confectionery sectors, offering companies a new B2B ingredient capable of reducing the bitterness of sugar-free formulas without artificial sweeteners.

The Product: A New Generation Functional Sweetener

SUITEFOOD SRL’s innovation is based on a natural and patented formula that uses coconut at different stages of ripeness. The new ingredient acts on three distinct levels:

Gentle Sweetener — as a gentle sweetener in polyphenol-based drinks (coffee, tea, cocoa, moringa, red fruits)

Drink Booster — as a drink booster thanks to the electrolytes naturally present in coconut

Masking Agent — as a masking agent for bitter tastes in nutraceutical, supplement, and functional formulations where palatability is a critical technical challenge

SUITEFOOD SRL targets manufacturers in the beverage, confectionery, and nutraceutical sectors as a technological partner for sugar-free reformulation.

Positioning: Not a Better Sweetener. A New Category.

The sweetener market has always played the same game: substitution. Zero calories, zero sugar, more sweetness. But the offering remains the same—only sweetness. No nourishment. No added value. A swap, not an upgrade.

SUITEFOOD is stepping out of this game.

It is not a natural sweetener better than stevia or monk fruit. It is not a functional booster like MCT-based creamers. It is the first of a new category: the gentle sweetener, a new ingredient that does not impose sweetness, but reveals it. One that does not mask flavors, but respects and amplifies them. That does not cover bitterness, but dissolves it, letting the original aromatic profile of coffee, cocoa, tea, and nutraceutical formulations emerge. The patented formula acts differently from conventional sugars and sweeteners: not on sweet receptors, but on the overall sensory balance of the drink. The result is a sweetness perceived as natural—because it is—and which brings with it electrolytes, MCTs, and the functional properties of coconut.

For manufacturers in the beverage, confectionery, and nutraceutical sectors, this translates into a concrete technical solution: reformulating in a sugar-free key without sacrificing the organoleptic quality of the finished product.

The new ingredient is not a healthier version of something that already exists. It is the first of something new.

Market and Growth Trajectory

Sugar reduction is not a niche trend; it is a structural transformation of the global food system. The market for functional ingredients for sugar reduction is now worth billions of dollars and is growing at double digits, driven by regulatory pressure on sugars and artificial sweeteners, changing consumer preferences, and the food industry’s need to reformulate without compromising finished product quality. Coccola® positions itself at the intersection of three simultaneously growing markets: natural sweeteners, functional ingredients, and beverage enhancement, with a product that responds to all three without belonging completely to any. This is the competitive advantage of those who create a category.

ESG Metric: 1 kg of Coccola® removes 4 kg of sugar from the food system.

International Validation

International validation is already underway and comes from independent and authoritative sources:

Chamber of Deputies — recognized among the 100 Italian Excellences 2025 in the food category

Food Navigator — selected among the top 4 global sugar reduction startups worldwide

World Food Innovation Awards — winner for two consecutive times, 2025 and 2026

World Coffee Innovation Award — winner 2025

SIAL Paris — selected in the Innovation Selection

Five independent recognitions, across different markets and juries. This is not just visibility. It is validation.

An Italian Deeptech Brand with International Vocation

The new ingredient Coccola® was born in Italy, where the culture of taste is not just a heritage, but the reality that the world recognizes in us. Research on the patented formula starts from a precise principle: coconut at different stages of ripeness has distinct and complementary functional properties. Combining them into a stable, soluble, and industrially scalable composition is the result of years of proprietary development that today translates into:

Italian Patent N. 102025000001257 — filed 01/24/2025, UIBM

International PCT Patent PCT/EP2026/051435 — filed 01/21/2026, EPO The Hague

Two clinical trials in progress (glycemic index validation; glycemic peak validation; Caco-2 cell gene response study)

Design protection in progress for the new sweetener in gel pearls.

It is a technology built in Italy, with global ambition.

Target Markets

Target markets reflect a precise strategy: Italy, UK, France, Germany, Gulf Region, and USA—areas where the demand for clean label functional ingredients is structural, sensitivity to sugar reduction is regulated or incentivized, and premium positioning is sustainable.

The Team

The Coccola® team brings together entrepreneurial, scientific, and industrial expertise:

Emmanuela Alesiani – CEO, Founder & Inventor — over 20 years of experience in international F&B, former Innovation Manager Carrefour Italy. Italian Futurist.

Silvia d’Alesio – Food & Nutrition Researcher, Politecnico di Milano.

Pierluigi Alesiani – Environmental Engineer, Politecnico di Ancona, co-founder.

Cristina Monti – Sales Director, MBA in USA.

Francesca Raddi – Marketing Manager with experience in large-scale retail (GDO).

A group of women and men integrating strategic vision, nutritional research, process engineering, and commercial skills capable of accelerating the brand’s growth on international markets.