Photo: freepik
Belgian food ingredients producer Puratos and food-tech startup California Cultured plan to bring lab-grown cocoa chocolate to commercial production by the end of 2026.
The announcement followed fluctuations in global cocoa markets. In November last year, cocoa prices dropped to their lowest level since early 2024 due to increased exports from Ivory Coast. Shortly afterward, the two companies revealed a partnership to develop chocolate made from cultivated cocoa cells, according to Futurism.
How lab-grown cocoa is produced
California Cultured creates its raw material using samples from cocoa plants selected for desirable flavor and aroma profiles. Scientists isolate plant cells and grow them in nutrient-rich tanks until enough tissue forms to produce chocolate.
According to the company, the process can be significantly faster than traditional cocoa cultivation. Its website states that the required amount of tissue can develop in days rather than months.
“We directly grow the tissue that becomes chocolate,” CEO Alan Perlstein said in a 2024 interview with CNBC.
However, preparing industrial-scale production may take at least six months and sometimes up to three years.
Challenges for lab-grown chocolate
The project is one of dozens of initiatives in the food industry aimed at creating alternatives to traditional cocoa, but several barriers remain:
Regulatory approval
Consumer acceptance
High production costs
Since 2024, California Cultured has been seeking approval from the U.S. Food and Drug Administration. To enter the market, the product must obtain GRAS (Generally Recognized As Safe) certification.
As of 2025, chocolate made from lab-grown cocoa is much more expensive than conventional chocolate, mainly because production has not yet reached large scale.
Potential impact on the global chocolate industry
If commercialized successfully, the technology could reshape the global chocolate market, which is valued at roughly $123 billion.
Puratos describes cultivated cocoa as a “climate-independent and resilient complement to traditional farming,” potentially helping stabilize the industry in the long term.
However, the technology also raises questions about its impact on farmers in cocoa-producing countries of the Global South, where the sector has long been associated with labor exploitation and human rights concerns. The rise of lab-grown alternatives could transform the industry—or threaten the livelihoods of millions who depend on cocoa farming.
What consumers should look for in quality chocolate
Experts advise consumers to check the ingredient list when choosing chocolate. Cocoa ingredients should appear near the top, along with clear labeling and a reasonable shelf life.
Dark chocolate should contain at least 43% cocoa products.
Milk chocolate should contain at least 30% cocoa products and 18% milk solids.
