Marketplace All-in-One From "How We Survive": Food Tour of the Future
Oct 21, 2025
Explore the future of food as innovative companies tackle climate change challenges. Discover lab-grown chocolate and the process behind cell-cultivated cocoa. Taste test seaweed bacon and carbon-derived fats as sustainable alternatives. Delve into the world of cultivated salmon and its potential to benefit ocean ecosystems. Hear about the regulatory hurdles faced by this emerging industry and the stigma surrounding lab-grown products. Join a fascinating conversation linking climate issues with our food systems.
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Tasting Lab-Grown Chocolate
- Amy Scott tasted three chocolates grown from cocoa cells and found one that matched traditional dark chocolate flavors.
- California Cultured's lab-made chocolate came from cells in petri dishes rather than cacao farms.
Chocolate Growing Land Under Threat
- Alan Perlstein warns 85% of current chocolate-growing land will be unsuitable due to climate change.
- He predicts traditional chocolate could become a luxury if production doesn't adapt.
How Cocoa Cells Are Cultured
- Alan showed trays of petri dishes with clumps of cocoa cells that they 'wrangle' to produce desired flavors and fats.
- The cells grow in staged containers until fermented, roasted, and processed into chocolate ingredients.