"CEO Alan Perlstein wants to provide everyone with 'real high quality chocolate at an affordable price' - and it could be on shelves by the end of the decade. 'The cultivation of chocolate has led to destruction of much of the untouched tropical forests of the world,' he told the Daily Mail. 'Now, with cocoa shortages as well as quality issues we're seeing poor imitations taking the place of our childhood classics. 'We can basically change all of that with the technology we're developing.'"
"To make lab-grown chocolate, the team at California Cultured take cells from cocoa beans and 'cultivate' or grow them on plates in the lab featuring a 'food' of nutrients and sugars. The cells are kept alive and replicate in the nutrient mix until there are enough to be used for chocolate - typically just days instead of the months or even years it takes to grow and harvest cacao the conventional way."
California Cultured produces chocolate by cultivating cells taken from cocoa beans on nutrient-rich plates, enabling rapid cell replication and harvest within days. The cultured cells are transformed into chocolate, bypassing the months or years needed for conventional Theobroma cacao cultivation. The method aims to reproduce cocoa solids and cocoa butter while decreasing deforestation associated with cacao farming and addressing cocoa shortages and declining quality. The process offers faster, scalable production of authentic chocolate that could lower costs and alleviate supply constraints, with commercial availability targeted by the end of the decade.
Read at Mail Online
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