Hosted by the SOT Food Safety Specialty Section
Registration is required for this free webinar
Production of chocolate through the means of cellular agriculture is an emerging, sustainable alternative to traditional cocoa production. This innovative approach involves cultivating cacao cells within controlled bioreactor environments, enabling a consistent and high-quality chocolate product without the inherent vulnerabilities associated with conventional agricultural practices. Cellular agriculture promises to offer consumers consistent and high-quality chocolate experience while promoting a more ethical and sustainable chocolate supply chain. As research and development in this field continue to advance, cellular agriculture may become a key driver of innovation and sustainability in the chocolate industry. This session will feature two expert speakers: the first speaker will delve into the science behind cultivated chocolate, including the cellular agriculture techniques used to produce cocoa without relying on conventional farming as well as addressing potential chemical and safety issues related to development of this novel process. The second speaker will examine the current domestic and international regulatory landscape of cultivated foods, offering insights into how cultivated chocolate fits within food safety standards, labeling requirements, and future policy developments. We will also be discussing the evolving landscape for generally recognized as safe (GRAS) substances and potential implications can have for novel foods. Together, these perspectives will provide a comprehensive overview of the scientific and regulatory dimensions shaping the future of chocolate.
Speakers:
Steven Lang, PhD, Vice President of Science & Technology, California Cultured
Deepti Kulkami, Esq., Partner, Covington & Burling LLP