Your Next Chocolate Bar Could Be Made from Lab-Grown Cocoa

Climate change is putting significant stress on the tropical rainforests where cocoa beans thrive, but chocolate lovers need not worry. Companies are actively exploring alternatives to traditional cocoa production, including lab-grown cocoa and innovative substitutes.

In West Sacramento, California, the plant cell culture company California Cultured is leading the charge by cultivating cocoa from cell cultures. This method involves placing cocoa bean cells in a vat with sugar water, allowing them to reproduce rapidly and mature in just a week, compared to the six to eight months required for conventional harvesting. Alan Perlstein, the company's CEO, notes that this approach reduces water usage and labour, addressing the growing demand for chocolate, which he believes will soon exceed supply.

Cocoa trees, which traditionally grow in warm, rainy regions about 20 degrees north and south of the equator, face significant challenges due to climate change. As the land becomes hotter and drier, there is an increasing need to find sustainable ways to grow cocoa and develop resilient crops that can withstand pests and environmental stress.

The chocolate market is massive, with U.S. sales surpassing $25 billion in 2023, according to the National Confectioners Association. To address the gap between supply and demand, companies are investing in cell-based cocoa and exploring chocolatey alternatives made from ingredients like oats and carob. These alternatives are roasted and flavoured to mimic the taste of traditional chocolate for use in chips and fillings.

Earlier this year, cocoa prices surged due to high demand and crop issues in West Africa, a major cocoa-producing region. Plant diseases and weather changes have exacerbated the instability in the cocoa supply. Carla D. Martin, Executive Director of the Fine Cacao and Chocolate Institute, emphasizes the growing appeal of lab-grown and substitute cocoa products as solutions to these supply challenges.

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Innovation in the cocoa industry is driven by strong demand in the U.S. and Europe, where most of the world's cocoa is consumed, despite the fact that only a small percentage is grown locally. The trend towards lab-grown cocoa follows similar advancements in other sectors, such as lab-grown chicken meat. As consumers become more open to trying new products, developers of cocoa substitutes are optimistic about their potential acceptance.

With the evolution of snack options and a growing market for innovative food products, lab-grown cocoa and cocoa alternatives are set to play a significant role in the future of chocolate.