Lab-grown chocolate: A development aiming to prevent the sweet treat from disappearing due to global warming
Startups and large companies compete to lead the development of new ingredients. Photo: iStock
TL;DR
- Celleste Bio, an Israeli startup, has created chocolate bars using cocoa butter cultivated from cacao cells in a laboratory.
- This advancement aims to address supply chain issues and price volatility in the chocolate industry caused by climate change affecting cacao yields.
- The lab-grown cocoa butter replicates the properties of traditional cocoa butter, making it a viable substitute for manufacturers.
- Soaring cocoa prices, which quadrupled in a short period, have driven demand for alternative ingredients and production methods.
- While promising, lab-grown cacao technology faces challenges in scalability, energy consumption, cost, and regulatory approval.
- Celleste Bio plans to seek regulatory approval in the US and Israel by late 2027, aiming for an annual production of 50,000 tons.
- The company highlights the environmental benefits, including reduced land use, emissions, and resource consumption.