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Lab-grown Chocolate
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Lab-grown Chocolate
It seems even chocolate is not safe from the “lets make food in a lab” crowd.
Not content with using seed oils to make chocolate, instead of cocoa butter … Startups are now working on cocoa ingredients grown from plant cells in bioreactors, and some say it could be on the market by the end of 2026.
The big question for me is simple: are we going to be told this is “just the same as cocoa” before there is any real long-term safety data?
Real cocoa comes from a plant, a soil system, fermentation, microbes, climate, and nature doing what nature does. Can a tank really copy all of that?
Would you eat lab-grown chocolate?
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11 Replies
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Not a chance.
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Agree …. I do hope that we have full transparency ( I eat very little chocolate, but know a few people that love it)
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Absolutely not. I really like chocolate, but will stop eating it if I can’t be certain it’s real.
Just the thought of lab-grown food is repulsive. It should be outlawed.
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Agree @lisav
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No thank you. I love chocolate but I’ll do without if I can’t be assured it’s natural.
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👍 me too.
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I thought I would share a recipie for homemade chocolate… has anyone made their own?
Basic Homemade Dark Chocolate
Ingredients
100 g food-grade cocoa butter
50–70 g unsweetened cocoa powder
2–4 tbsp powdered sugar, coconut sugar (ground fine), or powdered erythritol
1 tsp vanilla extract (optional)
Pinch of sea salt
Method
Melt the cocoa butter gently over a double boiler.
Whisk in the cocoa powder until smooth.
Stir in the sweetener, vanilla, and salt.
Pour into molds.
Chill until firm.
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Thanks, Helen, for sharing this recipe!
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😊 such a pleasure @lisav let me know if you make your own
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Personally I would substitute Allulose for the erythritol for a couple of reasons. It dissolves easier, it is less upsetting to the gut, and is less sweet tasting. Also erythritol is generally made with GMO corn which is contaminated with glysophate.
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Thanks @vegandan good catch.
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