Fazer Explores Cell-cultured Cocoa  

As part of a larger Finnish research project, Fazer is now exploring the potential of cellular agriculture as a means for growing cocoa.

While the company only uses cocoa that comes from sustainably managed sources in Ecuador and West Africa, Fazer acknowledges that the traditional cocoa growing areas near the Equator are threatened by climate change and that it might, in the future, become increasingly challenging to grow cocoa. 

“We are inspired to innovate new means for continuing to fulfill consumers’ expectations and wishes,” says Heli Anttila, VP of New Product Development at Fazer Confectionery. “Although we are exploring new means for raw material production, the taste experience of chocolate will remain unchanged. Fazer has already, in partnership with VTT, received the first successful results of cell-cultured cocoa. Now we are continuing the research as part of the larger CERAFIM-consortium, which joins several Finnish companies and research institutions around the theme of cellular agriculture to fearlessly explore future solutions.”

“Cellular agriculture means biotechnological production instead of farming, with minimal land and other natural resources required for the production. The production takes place in bioreactors under controlled conditions. Cell-cultured cocoa is a novel food in the EU, and it needs to be approved according to the EFSA process (European Food Safety Authority),” says Research Team Leader, Dr. Heiko Rischer from VTT.

“It will take years before cell-cultured cocoa is launched on the market. This is a long-term project, aiming at the future. Managing traditional cocoa sustainably is Fazer’s first and foremost priority, but we want to explore and innovate for the future too. Cell-cultured cocoa is still far from our plates, but it offers us a novel approach to managing the challenges of sustainable cocoa sourcing in a fair and transparent value chain. I think Fazer’s innovation mindset is very inspiring,” says Annika Porr, Senior Manager at Fazer Confectionery’s Forward Lab.