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Fazer develops cell-based cocoa to sustain chocolate impacted by climate change
date:Aug 18, 2022
flavor components, remarks Annika Porr, senior manager at Fazer Confectionerys Forward Lab.

We have already tested a few cocoa variants and their growing capabilities. The next stage is to scale up and develop different processing steps, which are regular chocolate process steps.

Establishing a uniform label
Anttila comments that outside the EU, cocoa produced via cellular agriculture will also require FDA novel food approval. There is not yet an established model for labeling cell-cultured in

07/17 04:22