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Exciting Development in the Cocoa Industry
A groundbreaking milestone has been achieved by food tech startup Celleste Bio, as they announce the successful production of cell-cultured cocoa butter. This achievement is seen as a significant breakthrough for the industry, especially as it grapples with soaring chocolate prices.
According to Celleste Bio, their lab-grown cocoa butter is identical in composition to cocoa butter extracted from the bean. Not only does it possess the same texture and sensory qualities as premium chocolate, but it also offers a sustainable alternative for chocolate production.
With a total funding of $15 million, including support from snacking giant Mondelēz International, Celleste Bio is now in the process of constructing a pilot facility to scale up the production of their innovative chocolate ingredients.
Industry Trends and Challenges
The rise in cocoa costs has led major companies like Hershey to increase chocolate prices and explore alternative ingredients or lab-grown solutions. While chocolate prices have recently started to decline due to improved supply from regions like Africa and Ecuador, long-term risks such as climate change, crop disease, and aging trees still loom over the industry.
To address these challenges, companies are turning to alternative ingredients like wheat or soy to partially replace cocoa in chocolate production. Ardent Mills, a collaboration between Cargill, Conagra, and CHS, has introduced a wheat-based solution that can substitute up to 25% of cocoa powder in baked goods.
Unlike other alternatives, Celleste Bio’s technology offers a replacement that mirrors the chemical and functional properties of traditional chocolate. This innovation is not intended to replace traditional farming practices but rather serve as a safeguard against potential disruptions in the cocoa supply chain.
The Significance of Cocoa Butter
Cocoa butter plays a crucial role in chocolate production, providing the richness and smooth texture that chocolate lovers enjoy. With chocolate manufacturers spending approximately $16 billion on cocoa ingredients annually, cocoa butter accounts for nearly half of that expenditure.
Howard Yano Shapiro, former chief agriculture officer at Mars, emphasizes the importance of cocoa butter as a key ingredient in chocolate and the need for sustainable solutions in the face of supply challenges.
Companies like Nestlé are also exploring innovative approaches to maximize cocoa utilization and reduce waste in chocolate production. Through their research, Nestlé has developed a process that allows them to extract up to 30% more cocoa from the fruit, demonstrating a commitment to sustainability and efficiency.