California Cultured, a food-tech company based in Sacramento, is working with researchers at the University of California, Davis, to develop lab-grown cocoa via plant cell culture. The collaboration aims to reduce the cost of growing cacao cells in bioreactors and optimize production processes for commercial viability, with powder production targeted for early 2027. This initiative is driven by the strain on conventional cocoa supply due to climate-related crop failures, ethical concerns in cacao farming, and an increasing market demand for chocolate products.

The technology behind the project, plant cell suspension culture, allows for the growth of dedifferentiated plant cells in controlled environments without the need for sunlight. California Cultured has already demonstrated success in growing Theobroma cacao cells in large-scale bioreactors, and the partnership with UC Davis aims to address cost barriers in scaling up production. The company anticipates commercial cocoa powder production to start in 2027 to fulfill an existing purchase order from a chocolate company, positioning California Cultured at the forefront of innovation in plant cell-based food ingredients.