Switzerland, renowned for its love of chocolate and coffee, is now pioneering a novel approach to produce both commodities using bioreactor technology rather than traditional farming methods. Here’s a detailed look at this innovative process by Swiss start-up Food Brewer:
The Birth of Food Brewer and Its Mission:
Founded in 2021, Food Brewer has quickly grown to a team of nearly 20 experts in plant science, protein development, and cellular agriculture.
The company’s mission is rooted in sustainability, aiming to supply cocoa and coffee in a manner that is healthy for consumers, environmentally friendly, and economically viable.
Cocoa Production in Bioreactors:
Initially sourcing cocoa cells from Latin American varieties, chosen for their unique flavor profiles and market demand.
The process begins by isolating optimal cells from cocoa beans, cultivating them in bioreactors under controlled conditions.
Continuous monitoring ensures the cells proliferate effectively until harvest. Post-harvest, the biomass undergoes drying, milling, and roasting to develop desired flavors.
Food Brewer is focusing on developing dark chocolate formulations without dairy, aiming to replace traditional cocoa butter with non-tropical alternatives like microalgae fat.
Coffee Cultivation and Production:
Food Brewer sources coffee cells locally in Switzerland, growing them in bioreactors to mimic tropical conditions necessary for arabica coffee growth.
Similar to cocoa, the coffee cells are carefully nurtured, harvested, dried, and roasted to maintain distinct flavor profiles suitable for various culinary applications.
Regulatory Challenges and Global Markets:
Both cell-cultivated cocoa and coffee are classified as novel foods, requiring pre-market approval.
Food Brewer is targeting US markets first due to the Generally Recognized as Safe (GRAS) certification pathway, which offers more predictable timelines compared to European regulations.
Differentiation and Market Landscape:
Despite competition from other innovators globally (e.g., California Cultured, Stem in France, Celleste Bio and Kokomodo in Israel), Food Brewer remains focused on scalability and accessibility of their products.
The company is planning larger-scale production facilities to meet growing demand while ensuring affordability without compromising quality.
Conclusion:
Food Brewer’s pioneering efforts in cellular agriculture for cocoa and coffee production illustrate Switzerland’s commitment to sustainable food solutions. By leveraging bioreactors and advanced cultivation techniques, the company aims to revolutionize the chocolate and coffee industries while meeting the triple bottom line of sustainability. As the market for novel foods expands, innovations like these may play a pivotal role in shaping the future of global food production.
This approach not only promises environmental benefits but also opens new avenues for meeting consumer demands for sustainable and ethically sourced products.