Innovative California company secures patent for producing cocoa butter using plant cell cultivation technology
In a groundbreaking development, California-based startup California Cultured is set to revolutionise the chocolate industry with its innovative pilot plant in Sacramento. The company is working on producing cocoa flavanols and powder using callus cells, but its real game-changer is the somatic embryo technology, which it aims to implement by 2027-2028.
California Cultured has filed a patent for this technology, marking the first instance of cocoa butter production in plant cell culture in the industry. This patent covers all methods of processing chocolate that rely on somatic embryos, providing a strong barrier for competitors in this space.
The company's CEO, Alan Perlstein, recently discussed the somatic embryo technology at the SynBioBeta conference. Interested parties can catch the interview on LinkedIn and Facebook.
Somatic embryos have been used for clonal propagation of whole cacao plants, but their use for the production of fats in plant cell culture is a new frontier. Unlike callus cells, somatic embryos naturally produce high levels of fat, including the critical triglycerides POP, POS, and SOS that define cocoa butter.
California Cultured is not using genetic engineering to increase titers in their methods. Instead, they are exploring other options. The company describes its callus cells technology as 1.0, while somatic embryos are 2.0 technology.
California Cultured is not new to the scene, having worked on cocoa butter production using somatic embryos for a couple of years. The company has already started sending samples of its somatic embryo technology to customer partners.
Another company, Nature's Fynd, has also filed a patent for the production of cocoa butter using plant-based cell culture and is currently working on producing cocoa butter through somatic embryos.
Companies have used alternatives like hydrolysed palm fats and shea butter, but they do not have the same melting profile as cocoa butter and can have a greasy feel. Replacing cocoa powder is one thing, but replacing cocoa butter is more challenging for food companies. Firms attempting to replicate the melting properties of cocoa butter with fats produced via microbial fermentation have faced similar challenges.
California Cultured has a significant advantage in this regard, as its patent also covers methods of processing chocolate using somatic embryos, providing a barrier for competitors. Every group working in cocoa cell culture has relied on callus cells, but they do not produce fat.
In a notable move, California Cultured has secured a 10-year offtake deal with Japanese chocolate company Meiji, further solidifying its position in the industry. The company is planning to use somatic embryos for multiple applications, including the production of cocoa butter and chocolate liquor.
As the world moves towards sustainable and plant-based alternatives, California Cultured's somatic embryo technology could be a game-changer for the chocolate industry, offering a more natural and sustainable solution.
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