Lab-Grown Chocolate Could Be The Future of Sustainable Confectionery

In California, one startup is using cellular agriculture to create bars that are climate-friendly and taste better.

Called California Cultured, the food tech uses novel plant stem cells grown in a low-cost food grade plant cell media. Their proprietary process results in a chocolate that “highlights the best flavours and functional compounds” and reduces the need for more added sugar.

Investors are already keen to back the one-year-old startup, recently attracting funds from IndieBio and SOSV.

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