A food technology startup has developed milk chocolate bars made with cocoa butter produced through cell cultivation, offering a potential alternative to traditional cocoa farming. The prototypes suggest that lab-grown cocoa ingredients can be used in finished consumer products while maintaining expected quality standards.
The company, Celleste Bio, partnered with Mondelez International to produce a series of chocolate samples using its cultured cocoa butter. The products were reported to match conventional chocolate in texture and melting behavior, indicating compatibility with existing manufacturing processes, according to a report in the Nutraceutical Business Review.
The cocoa butter is created using cell suspension culture, a method in which cocoa cells are grown in controlled environments rather than harvested from plantations. The process begins with a small sample taken from a cocoa bean, which is then cultivated in bioreactors and supplied with nutrients to replicate the compounds found in naturally grown cocoa.
This approach aims to address increasing pressure on global cocoa supply chains. Climate change, plant disease, and geopolitical instability have contributed to fluctuating yields and rising prices in recent years. By producing cocoa butter independently of agricultural conditions, the technology could help stabilize supply and reduce reliance on land-intensive farming.
Celleste Bio says its method can significantly improve resource efficiency. The company estimates that a single cocoa bean could eventually generate large quantities of cocoa butter when scaled, potentially replacing the output of extensive farmland. This could reduce deforestation and lower the environmental footprint associated with cocoa production.
Despite the progress, the technology remains in an early stage of development. The company is currently operating pilot-scale facilities and plans to expand production capacity in the coming years. Commercial availability is targeted for around 2027, subject to regulatory approvals and successful scaling.
A key challenge will be achieving cost efficiency at industrial scale. Lab-grown food technologies often face high production costs and complex regulatory pathways before reaching the market. Ensuring consistent quality while increasing output will be critical for broader adoption.
The company is also exploring the use of artificial intelligence to refine the properties of its cocoa butter, including taste and melting characteristics, for different applications. This could allow manufacturers to customize chocolate products more precisely than with traditional ingredients.
If successfully commercialized, cultured cocoa butter could provide a more stable and sustainable supply chain for the chocolate industry, particularly as environmental and economic pressures continue to affect traditional cocoa-growing regions.
