Good Food Lab-grown chocolate, bird flu, beans, egg substitutes
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Feb 14, 2025 
Gabriela Glueck, the Julia Child fellow, dives into the world of lab-grown chocolate, revealing its sustainable production methods. Apoorva Mandavilli discusses the rising threat of bird flu and its impact on food supply and egg prices. Genevieve Ko shares innovative egg substitutes like aquafaba and flax gel for cooking. Steve Sando, of Rancho Gordo, showcases the versatility of heirloom beans while sharing culinary tips. From chocolate alternatives to bean cooking secrets, this chat mixes science with culinary creativity!
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Lab-Grown Chocolate Origins
- California Cultured, a food tech company, is making lab-grown chocolate in a Sacramento warehouse.
- The founder, Alan Pearlstein, transitioned from cell-cultured meat to chocolate.
Chocolate vs. Meat Culturing
- Culturing chocolate is simpler than growing meat in a lab.
- Steve Stearns, head of strategy, emphasizes the control a lab offers over flavor profiles, crucial for chocolate's complex molecular makeup.
Cacao Pod to Chocolate
- Lab-grown chocolate begins with sourcing cacao pods, requiring only one for potentially endless production.
- California Cultured uses a repurposed pizza dough fridge to store cell cultures, highlighting the innovative nature of the process.