Key Takeaways
- Chocolate prices have surged 43% in the UK over three years, driven by climate change and disease affecting cocoa production.
- Industry leaders are investing in gene editing and biotechnologies to sustain cocoa supply chains amidst environmental challenges.
- Startups are innovating cocoa alternatives that use plants like oats and barley to create a more sustainable chocolate experience.
Cocoa Prices Surge Amid Climate Change
Food prices are soaring globally, but chocolate enthusiasts are feeling the pinch more acutely. Cocoa prices have skyrocketed by 136% from July 2022 to February 2024, primarily due to extreme weather conditions and plant diseases impacting harvests in West Africa, which accounts for 70% of the world’s cocoa supply. In the UK, this translates to a 43% increase in chocolate prices over just three years, underlining how climate change is reshaping supply chains and consumer costs in the chocolate industry.
With the chocolate industry valued at $130 billion facing these increasing pressures, startups and established companies are actively seeking solutions to secure cocoa supply in an uncertain future. This includes advancements in gene editing, bioreactors for cell cultivation, and the development of sustainable alternatives that do not rely on cocoa beans.
Innovations in Cocoa Resilience
Mars, the world’s largest chocolate producer, is exploring gene editing to enhance the resilience of cocoa plants. Partnering with Pairwise, a company known for its CRISPR technology, Mars aims to create cacao trees that can thrive in challenging, hotter, and disease-prone environments. This collaborative effort involves using Pairwise’s Fulcrum platform to apply genetic modifications that rapidly adapt plant traits, which can significantly reduce the timespan needed for traditional breeding methods.
Carl Jones, Plant Sciences Director at Mars, stated that their focus is on transparency and responsibility while utilizing CRISPR to support and strengthen global supply chains. The long-term goal is to modernize cocoa production to withstand climate challenges while maintaining traditional agricultural practices.
Cell-Based Cocoa Production
Meanwhile, California Cultured, a startup based in Sacramento, is pioneering a method to produce real cocoa powder by growing cacao seed coat cells in bioreactors. This innovative approach mimics the cultivated meat industry, allowing for rapid production without waiting for cacao trees to grow. Dr. Steven Lang, the company’s VP of Science and Technology, highlighted that within just seven days, the harvested cells can be converted into cocoa powder, thereby bypassing deforestation concerns associated with traditional cocoa farming.
This method not only reduces environmental impact but also allows the company to enhance flavanol content in their products for additional health benefits. Lang pointed out this single bioprocess generates two distinct cocoa products, one with higher flavanol and another resembling traditional cocoa powder.
Cocoa-Free Chocolate Alternatives
Another promising avenue involves creating products that eliminate cocoa beans altogether. Startups like Planet A Foods in Germany and Win-Win in the U.S. are developing “cocoa-free chocolate” using ingredients such as oats, barley, carob, and sunflower seeds. Planet A’s product, ChoViva, is already available in Europe and aims to provide a similar flavor and texture to chocolate while minimizing environmental impact.
Other companies, such as Perfect Day, have experimented with precision-fermented cocoa-free whey but have faced challenges in recent years. Nevertheless, there is interest from major firms like Nestle and Mars in the potential of precision fermentation technology.
Overall, major chocolate producers are beginning to explore alternatives, but as the climate crisis intensifies, the urgency for these innovations becomes more pressing. If successful, it is likely that traditional chocolate companies will increasingly look to acquire or partner with these innovative startups in the near future.
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