Cellular agriculture

Lab-grown coffee and cocoa: A solution to rising prices and environmental harm?

Cup of coffee

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Start-ups are racing to develop lab-grown alternatives to coffee, cocoa, and palm oil, aiming to reduce the environmental and social harm linked to these crops while meeting rising global demand. Yet, little is known about the full potential and consequences of these innovations, according to a new study published in Nature Food.

Over the past year, coffee and cocoa prices have soared due to extreme weather fueled by climate change, leading to lower yields. The traditional production of these crops is also plagued by deforestation and unethical labor practices, including child labor. Meanwhile, global demand continues to climb.

“For instance, its been estimated that the supply of traditionally produced coffee will decrease by up to 50 percent by 2050, meanwhile the global demand is expected to double. This leaves a big gap.” says Anne Charlotte Bunge, PhD Candidate at Stockholm Resilience Centre, and co-author of the article published in the journal Nature Food.

Cellular agriculture could fill the gap

In response, companies are turning to cellular agriculture—using techniques like cell cultivation and precision fermentation, similar to lab-grown meat and dairy. These lab-grown or precision fermented products are designed to mimic the taste and function of their traditional counterparts, not to replace them entirely but to help meet growing demand as traditional production struggles.

Proponents highlight several benefits: less land, water, and pesticide use, reduced environmental impact, and lower vulnerability to climate change, all while sidestepping human rights issues.

Understanding benefits and risks

However, Centre researchers point out a substantial research gap in understanding the potential and consequences of these novel crop alternatives. The article in Nature Food calls for more focused study on these alternatives.

“These lab-grown foods could play a key role in transitioning towards more sustainable and resilient food systems, but we need more data to fully grasp their impact,” says Anne Charlotte Bunge.

Bringing these alternatives into the spotlight could diversify the evidence base, enhancing our understanding of both the benefits and risks, according to the article.

“We argue that these emerging alternatives deserve a spot on the research agenda. It might also further increase focus on the environmental and socio-economic impacts of traditional coffee, cocoa, and palm oil production.” says Anne Charlotte Bunge.

Published: 2025-01-13

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