Lab-grown chocolate also called cell-based cocoa, is chocolate made without growing cacao trees.
Instead,
scientists take cells from a cacao plant, grow them in bioreactor
tanks, multiply those cells in days then ferment + roast them →
chocolate ingredients
The problem with all this is that
1) the final product still depends on processing, additives, fats and sugars.
2) Longterm human data doesn't exist, so it is uncertain the impact in the body.
The real questions are, will they be labelled clearly?
Will consumers know what they're eating?
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