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"Plant cell culture is now emerging from very cold winters..." Cell-cultured chocolate startup California Cultured looks to coffee

To put it another way, coffee and cocoa are so complex that you can’t program yeast cells to produce them in fermentation tanks.

“Contains hundreds and thousands of flavors and bioactive molecules” Perlstein claims to use plant cell cultures to grow materials close to cacao nibs, and has recently worked with the Finnish technical research center VTT on cell cultures from coffee plants.

but how close california culturedAre the cocoa ‘nibs’ or coffee grounds real?

“We know we’re replicating thousands of flavors right now.” Pearlstein’s claim“And that’s the true beauty of plant cell culture. It can have more complex nuances that many single-note flavors lack.” na[he cited the difference between vanillin – a compound in vanilla pods which can be produced via microbial fermentation – and vanilla extract, which has complex smoky, spicy, botanical, sulfury, sweet and creamy notes as well as that core vanilla flavor you get from vanillin].

“And to me, it’s the magic of all the molecules working together, plus getting the benefits of bioactive molecules for human health and well-being.” Pearlstein added, He has worked with plant, animal and microbial cells in his career.

Plant cell culture: “Escape from a very cold winter…” na

How well established is plant cell culture? “A lot of research on plant cell culture was done at the beginning of this century. Perlstein spoke with FoodNavigator-USA before moving into the new 12,000-square-foot facility and pilot plant in West Sacramento.

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