FAQ

Cell-cultured, or lab-grown are terms used to describe the technology we employ to produce chocolate and coffee. We take samples of cocoa and coffee plant cells, keep them alive and replicating in nutrients until there are enough to be used for chocolate or coffee making. This process takes days instead of the months, or even years, it takes to grow and harvest cacao/coffee. Think of it as rapid, indoor farming.

Many are not aware, but chocolate and coffee are incredibly destructive crops. On average, every American consumes enough chocolate each year to clearcut 84 trees from the rainforests of Côte d'Ivoire. There are over 1.5 million children working on cacao farms in West Africa and 95% of them are performing hazardous work. Pound for pound, chocolate and coffee are responsible for more deforestation than palm oil, pork and poultry. Learn more at the Chocolate Crisis page & Coffee Crisis page.

We are currently optimizing our technology to create tastier chocolate and coffee products, while collecting data to ensure that we can successfully bring our products to market in the next few years. In addition, the FDA approval process will be another hurdle we have to cross before releasing any product.

A flavanol-rich cocoa powder used as a nutritional supplement to promote heart health. In April of 2022, a landmark study known as the COSMOS Trial (COcoa Supplement and Multivitamin Outcomes Study) was published, showing a number of statistically significant findings related to the reduction of cardiovascular death and disease. Read our blog post to learn more.

We’re selecting rare varieties of coffee and cacao that are compliant with the Nagoya Protocol. The types/variety is not public for now.

We are giving our cocoa and coffee cells a mineral and carbohydrate-rich nutrient broth with natural plant signaling molecules. The cells with feed on this broth and reproduce until harvest time.

No.

Our technology will allow us to produce chocolate and coffee that have identical characteristics to any cup of coffee or chocolate bar you will find at the store, down to the last molecule. Cell culture technology is the only way to produce the 1,500+ indispensable flavor molecules found in chocolate and coffee.

Yes.

Media, research & development and capex costs are significantly less than mammalian cell culture. The bioreactors needed for plant cell culture are less costly than their equivalents in precision fermentation technologies. In addition, our technology doesn't need scaffolding which is a large R&D expenditure for mammalian cell culture. Our plant cell culture tech products will be price competitive with the chocolate and coffee found in the grocery store.