Could lab-grown cocoa be the solution to the climate and supply chain woes plaguing chocolate?

The concept of cell-cultured, or ‘lab-grown’, chocolate is gaining momentum amid climate-related supply chain problems and a dramatic increase in cocoa prices.

Researchers at the University of California, Davis are working with the food technology company California Cultured in Sacramento to develop novel bioreactors that can cultivate plant cells and make this type of alternative chocolate a reality.