Barry Callebaut explores chocolate from cocoa cells

What if chocolate could be made without relying on the cocoa bean? That’s exactly what Barry Callebaut is working on, in collaboration with the Zürcher Hochschule für Angewandte Wissenschaften (ZHAW). Not to push traditional farming aside, but to be ready for what lies ahead.

An additional route, not a replacement

Cocoa cell culture. It may sound like science fiction, and in some ways, it still is. But research is already underway. By cultivating cocoa cells in a controlled environment, new possibilities arise: alternative flavor profiles, potential health benefits. And perhaps most importantly, supply chain resilience.

Barry Callebaut wants to explore this technology as a complement to existing sources. “We are not replacing cocoa from farms, but rather preparing for a future where we can offer consumers additional choices and ensure long-term supply security,” says Dries Roekaerts, President Customer Experience.

Swiss science takes the lead

The partnership with ZHAW brings chocolate expertise and scientific research together. Professors Tilo Hühn and Regine Eibl are well-known in the field. They’ve been working on cell culture technologies for years and have published extensively on the subject.

“Our research into cocoa cell culture technology opens up exciting possibilities for sustainable innovation in the chocolate industry. With Barry Callebaut’s support, we’re able to accelerate our scientific exploration and bring academic insights closer to real-world applications,” say Hühn and Eibl-Schindler.

Part of a broader innovation strategy

This initiative fits within the company’s broader innovation approach. Barry Callebaut is exploring more technologies like this, all with an eye on new product opportunities and a more sustainable supply chain. Not to turn everything upside down, but to stay ahead of the curve.

Barry-callebaut.com