In addition to researching new processes, they also keep in mind that the consumer's taste experience of chocolate does not change. A Finnish-based company would produce cocoa from cell culture for sustainability reasons. The first successful results have already been achieved in relation to cell-cultured cocoa.

The advantage of biotechnology-based cell cultivation is that it requires less space and natural resources than traditional cultivation, since the process takes place in bioreactors under controlled conditions.

At the same time, at least two other companies are also active in the area: Celleste Bio (Israel) and California Cultured (USA). The latter company will launch the product on the market in partnership with a Japanese chocolate giant. In the USA, GRAS certification (generally recognized as safe) by FDA is expected by the end of 2024. This chocolate is real, but made in a reactor and is much more climate friendly than conventional cocoa cultivation.

Cell-cultured cocoa is considered a novel food in the EU and must be approved in accordance with EFSA requirements. It could take years to reach the EU market.