Corporations innovate to enhance cocoa production and develop chocolate substitutes to meet consumer needs

Climate change is putting pressure on rainforests where cocoa beans grow, prompting companies to research alternative methods for cocoa production. Efforts are underway in locations such as Northern California and Israel to develop new ways to grow cocoa or create cocoa substitutes.

California Cultured, a plant cell culture company in West Sacramento, is cultivating cocoa from cell cultures, aiming to sell its products next year. By placing cocoa bean cells in a vat with sugar water, the company can accelerate reproduction and reach maturity within a week instead of the traditional six to eight months, while using less water and labor.

The demand for chocolate is continuously increasing, with sales in the U.S. surpassing $25 billion in 2023. This surge, coupled with challenges in cocoa production due to climate change and plant diseases in regions like West Africa, has led to a need for innovative solutions such as lab-grown cocoa or cocoa alternatives.

Companies like Planet A Foods in Germany are exploring chocolate alternatives, such as a mix of oats and sunflower seeds named “ChoViva,” to cater to the mass market. Meanwhile, Mars is researching ways to make cocoa plants more resilient at their facility at the University of California, Davis, to ensure a stable cocoa bean supply.

In Israel, Celleste Bio is growing cocoa bean cells indoors to produce cocoa powder and cocoa butter, with plans to scale up production in the future. These initiatives are driven by a growing consumer consciousness about food sources, including concerns about child labor in the cocoa industry.

Despite various efforts to create cocoa alternatives or indoor cocoa cultivation, some companies like California Cultured plan to seek FDA approval to label their product as chocolate, emphasizing that it is genetically identical to traditional cocoa, despite being produced differently. These developments reflect the ongoing innovation in the cocoa industry in response to environmental challenges and increasing demand for chocolate products.