World's First Lab-Grown Chocolate Bar Unveiled: "Eases Cocoa Supply Instability, Reduces CO2 Emissions"

The world's first "lab-grown" chocolate bar has been unveiled, attracting significant attention.

Photo to aid understanding of the article, shown in the form of chocolate.

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On April 15 (local time), Yonhap News cited the UK daily Financial Times (FT) in reporting that “Celeste Bio, an Israeli startup, has succeeded in producing about ten prototype chocolate bars using cell culture technology-based cocoa butter.” Celeste Bio is a company invested in by US-based Mondel?z, the parent company of British chocolate maker Cadbury, and production took place at Cadbury’s Bournville factory in Birmingham, UK.

This initiative was driven by the aim to replace chocolate ingredients such as cocoa butter with artificial alternatives, given their volatile prices. Recently, due to climate change and lack of investment, West African cocoa corporate plantations have seen a sharp decline in yields. As a result, between 2024 and 2025, cocoa prices have soared fourfold, from less than $3,000 per ton to as much as $12,000.

The research team explained that they cultured cells extracted from cocoa beans in tanks, feeding them sugar and nutrients, to recreate the original fats and flavor compounds of cocoa butter. The FT reported, “The company claims that this technology has significant conservation benefits,” adding, “Establishing cocoa corporate plantations requires the large-scale clearing of tropical rainforests and generates substantial agricultural waste.”

Michal Beresh Golomb, the company’s Chief Executive Officer (CEO), stated, “Cocoa cells essentially serve the function of individual cocoa trees,” and noted, “If cocoa culturing facilities are built right next to chocolate factories, carbon dioxide emissions from transporting raw materials can also be reduced.” The FT evaluated the achievement, stating, “This result brings the chocolate industry a step closer to reducing its reliance on West African cocoa plantations.”

The company announced plans to launch commercial sales by the end of next year, following approval from authorities in the United States and Israel. To prepare for this release, they aim to increase the annual production of cultured cocoa butter to around 50,000 tons. The approval process for sales in the European market is expected to take longer.

According to Yonhap News, the chocolate industry has sought alternatives as profit margins declined due to surging costs of cocoa and other ingredients. Swiss conglomerate Lindt has invested in Food Brewer, a company specializing in cultured cocoa technology, while the world’s largest agricultural trader, Cargill, has begun distributing “cocoa-free” chocolate made from grape seeds and sunflower protein in partnership with another company. Additionally, UK startup Win-Win has unveiled technology that uses fermented grains and legumes to replicate the unique flavor of chocolate.

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