Piotr Barczak’s Post

🍫 The True Cost of Chocolate — Reshaping Cocoa's Future 🌍 As we've entered the festive season and chocolate plays a big part in most of our lifestyle these days, it's also time to take a look behind the scenes. The cocoa industry faces unprecedented challenges as climate change and rising costs impact every stage of the supply chain. From unpredictable weather in Ghana to stricter EU deforestation laws, cocoa farmers and manufacturers are adapting to ensure a sustainable future for chocolate lovers worldwide. 🌱 Key Challenges: Climate Impact: Erratic rainfall and droughts make cocoa farming increasingly difficult. Rising Costs: Cocoa prices have surged 68% in the past year, affecting both producers and consumers. New Regulations: EU laws demand proof that cocoa production avoids deforestation, adding pressure to manufacturers. Consumer Expectations: Sustainability and transparency are now non-negotiable for modern consumers. 💡 Innovative Solutions: Cocoa Alternatives: Companies like ChoViva are crafting chocolate from resilient plants like carob, reducing dependency on traditional cocoa. Lab-Grown Cocoa: Firms such as Kokomodo and Celleste Bio are growing cocoa cells in controlled environments, bypassing climate challenges. Upcycling: Barry Callebaut uses cocoa pulp waste to create new products like fruit juices, minimizing waste and maximizing resources. ✨ The future of chocolate depends on bold innovation and collaboration. From rethinking traditional farming to pioneering lab technologies, the cocoa industry is paving the way for a more sustainable and resilient tomorrow. 📢 How can we all contribute to a sustainable cocoa future? Share your thoughts below! 🌎

Sun Bear Biofuture introduces sustainable alternative to palm oil - Palm oil is a commodity closely tied to deforestation in the food and beverage industry. According to the United Nations (UN), oil palm harvesting contributed to 7% of deforestation between 2000 and 2018. UK start-up Sun Bear Biofuture, named after an endangered East Asian bear impacted by deforestation, aims to offer a more sustainable alternative to palm oil. Using fermentation and agricultural side streams as feedstock, Sun Bear Biofuture is developing an oil with similar functional properties to palm oil, without the deforestation links. Ben Williams, the company’s CTO, explained that they work with yeast strains to produce an oil... - https://lnkd.in/eFvZ-C4e

𝐈𝐧 𝐀𝐬𝐢𝐚, 𝐀𝐥𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐯𝐞 𝐏𝐫𝐨𝐭𝐞𝐢𝐧𝐬 𝐚𝐫𝐞 𝐭𝐡𝐞 𝐍𝐞𝐰 𝐂𝐥𝐞𝐚𝐧 𝐄𝐧𝐞𝐫𝐠𝐲 - wrote Ryan Huling of The Good Food Institute APAC Asia, including governments in China, Singapore, Japan, Korea, and Malaysia, faces intensifying climate and food-security pressures. However, this challenge presents a clear opportunity to 𝐫𝐞𝐢𝐦𝐚𝐠𝐢𝐧𝐞 𝐦𝐞𝐚𝐭 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐢𝐨𝐧, much like the successful transformation of affordable solar panels. 𝐊𝐞𝐲 𝐃𝐫𝐢𝐯𝐞𝐫𝐬 𝐟𝐨𝐫 𝐂𝐡𝐚𝐧𝐠𝐞: 1) Meat production is long overdue for an upgrade. 2) If nothing changes, our food system is on a collision course with planetary limits. 3) Life-cycle assessments show that alternative proteins can slash meat's greenhouse-gas emissions by up to 98%, reduce agricultural land use by up to 96%, and water use by 99%, boosting food resilience. 4) China has been a huge supporter of Novel Food, with initiatives like those proposed by Xiong Tao, congress deputy and chair at Hubei Anqi Biological Group, promoting R&D funding, expedited regulatory approvals, and intellectual-property protections. 𝐊𝐞𝐲 𝐂𝐡𝐚𝐥𝐥𝐞𝐧𝐠𝐞𝐬: Building on such efforts, the road ahead remains long and challenging. 1) Harnessing the power of sustainable proteins is both a scientific and commercial challenge. 2) Cultivated meat production is currently limited, and large bioreactors are needed to achieve economies of scale and bring down prices. 𝐀 𝐏𝐫𝐨𝐦𝐢𝐬𝐢𝐧𝐠 𝐅𝐮𝐭𝐮𝐫𝐞 Despite these challenges, Asia is poised to lead the way in sustainable protein production. With governments and industries working together to address these challenges, the region can mitigate the impacts of climate change and transform the food system. By embracing alternative proteins, Asia can ensure a more resilient, sustainable, and food-secure future. 𝐉𝐨𝐢𝐧 𝐦𝐞 𝐨𝐧 𝐚 𝐣𝐨𝐮𝐫𝐧𝐞𝐲 𝐭𝐨 𝐫𝐞𝐢𝐦𝐚𝐠𝐢𝐧𝐞 𝐟𝐨𝐨𝐝 𝐟𝐨𝐫 𝐨𝐮𝐫 𝐜𝐡𝐢𝐥𝐝𝐫𝐞𝐧 𝐚𝐧𝐝 𝐨𝐮𝐫 𝐩𝐥𝐚𝐧𝐞𝐭! Shout out to educators, students, parents and anyone who cares about our future. Everyone, not just Asia, plays a role. Daniela Jerónimo Kuang Wen Chan Lawrence Loh Ziliang Yang Aaron, Jiehan Yeo Andrew Sayles Ernst van Orsouw John Clinkenbeard Shiko Ben-Menahem Evelyne Pflugi Astrid Prajogo Jessica Kwong Brittany Chibe Christiana Zhu Adam Bergman William Chen John Cheng Sean Mak Louis Tan Tian Tian C. Cheryl Tan #sustainability #alternativeprotein #GFI #investing

The chocolate industry needs urgent innovation due to its environmental and ethical impact. Traditional cocoa farming causes deforestation and faces labour criticism, while cocoa prices rise. Innovative start-ups are rising to the challenge with alternatives like ChoVivia, THIC, and products from Voyage Foods, Nukoko, Cellest Bio, Foreverland, and Win-Win. These solutions often use fermentation and upcycled ingredients to create sustainable chocolate alternatives. Protecting intellectual property is crucial for these innovators to safeguard their advancements and secure funding. Learn more in Camilla Kiørboe's full article 👉 https://lnkd.in/ehBceguC #SustainableChocolate #Foodtech #Innovation #IntellectualProperty

🌍🍫 CLIMATE-PROOF COCOA: CAN THESE NEW PLANTS SAVE THE FUTURE OF CHOCOLATE? Chocolate is becoming worse for the planet, worse for labourers, and worse for our wallets. This year, we’ve seen cocoa futures rocket to never-seen-before prices, on the back of poor harvests thanks to an increasingly volatile crop in an increasingly volatile climate. In response, both the public and private sectors are taking action. The UK and the EU have both announced bans on deforestation-linked chocolate, with the latter being supported by giants like Nestlé, Mars and Ferrero. The food tech sector is also tackling the issue with new innovations. Some are using plant cell cultures to make chocolate, while others are utilising agricultural sidestreams and more climate-friendly crops to make cocoa-free versions of chocolate. But the latest breakthrough comes from scientists at University College Cork (UCC), the USP - Universidade de São Paulo and New York Botanical Garden, who have discovered three new plant species that are close relatives of Theobroma cacao, the cocoa bean tree that originated in South America and is the source of an industry that sustains the livelihoods and incomes of over 50 millon people. “That there were recently unknown species closely related to Theobroma cacao, which is of huge importance for the production of chocolate and other products, shows how much more work there is to be done to catalogue the vast amount of unknown biodiversity across our planet,” said James Richardson of UCC’s School of Biological, Earth & Environmental Sciences.. He added that the discovery could lead to the development of climate-resilient cacao trees, which would help make the future of chocolate production more sustainable – both economically and environmentally. Learn more in the full article: https://lnkd.in/eWhsRyEc #GreenQueen #chocolate #climatechange #climateaction #foodindustry #biodiversity

It’s been a long time coming, I mentioned in my remarks today at the launch event of the Bezos Centre for Sustainable Proteins at the National University of Singapore. And not just because of the rigorous review process that led the Bezos Earth Fund to make their US$30M investment in open-access alternative proteins R&D in our city. It’s been a long time coming because Singapore’s national leaders understood earlier than most that protein production is overdue for an upgrade. 👉I was among the first people on Earth to eat cultivated meat after it was approved for commercial sale, way back in December 2020, right here in the Lion City at private member club 1880 Singapore. 👉When the Singapore Food Agency created a first-of-its-kind template for assessing novel food safety, The Good Food Institute APAC’s policy experts worked with them to share it with every international counterpart who would listen. 👉Our scientists collaborated with both NUS as well as with Nanyang Technological University Singapore to launch Asia’s first graduate- and undergraduate-level courses on alternative protein innovation, back in 2021. 👉I was there when Minister Grace Fu hosted a ministerial dinner at COP27 in Egypt—the first time cultivated meat was ever served outside of our country or at a global climate conference. 👉And we cheered when, in his final May Day speech earlier this year, Mr Lee Hsien Loong gave a shout-out to his country’s novel food biotechnologists. My team and I have worked closely with a wide array of public and private sector stakeholders (and you know who you are!) to collectively transform Singapore into a global launchpad for food security solutions. These are just a few of the examples of the strong foundation on which the new Bezos Centre for Sustainable Proteins will now be built. We have a finite window of time to achieve the ambitious goal to create a sustainable food future, but today’s announcement is further proof that #Singapore stands ready to lead the way. All the best to Professor Weibiao Zhou and your brilliant team of scientists! And endless gratitude to Sir Andrew Steer and Andy Jarvis for your vision, passion, and dedication to support protein diversification. Read more:

We are excited to share our latest newsletter on the future of sustainable food solutions with a spotlight on alternative proteins! Our newsletter covers: 🌱 Carbon Emissions from Food Production: Understand the significant impact of food production on global greenhouse gas emissions. 🥜 Alternative Proteins Overview: Discover the three main categories of alternative proteins and their potential for substantial decarbonization. 📈 Investments in Alternative Proteins: Learn about the booming alternative protein market and the investments driving innovation in India and globally. Stay ahead of the curve and join the conversation on the future of sustainable food solutions. Read our newsletter and follow Ostara Advisors for more insights! #SustainableFood #AlternativeProteins #ClimateChange #Innovation #GreenFuture #Investment #IndianStartups

Sustainability is taking center stage in the cocoa and sugar industries, with innovative efforts making waves globally. Lotte has launched its first cocoa biochar pilot in Ghana in collaboration with Andrew Brooks and others, aiming to enhance soil health and reduce carbon emissions by converting cocoa pod waste into biochar. This initiative reflects Lotte’s commitment to sustainable cocoa sourcing amidst recent crop challenges in West Africa. In Ghana, Jason Nana Yaw Mohan and Vanya Daryanani co-founded Sustain-A-Bean to empower cocoa-farming communities. Their approach integrates fair trade, agricultural innovations, and community development, helping farmers thrive while addressing climate change through agroforestry and climate-smart practices. Meanwhile, Kenya's sugar sector received a boost with the signing of the Sugar Bill into law. This new legislation promises reforms, including a development levy to support factory rehabilitation, farmer organizations, and sugarcane-producing regions, revitalizing the industry and protecting farmers from exploitation. These initiatives showcase the power of innovation and collaboration in creating a sustainable future for confectionery ingredients. Original author: Natasha Spencer-Jolliffe. Great News Summary made with help from ChatGPT https://lnkd.in/gu6iu74M

🌏 Bezos Earth Fund has just launched its latest initiative: the Bezos Centre for Sustainable Protein at the National University of Singapore! With a US $30 million investment over five years, the Centre will focus on developing "ultimate proteins" - advanced hybrid foods that match traditional meat in taste and price. This Centre joins similar initiatives in the UK and US, forming a global network dedicated to sustainable protein research. It's part of the Bezos Earth Fund's broader US$1 billion commitment to reshaping food systems globally. 🐟 At Cell4Food, we're thrilled to see this expansion of sustainable protein research into Asia. It's a clear sign that our field is gaining global recognition as a crucial solution for food security and sustainability. The Centre's mission to create affordable, nutritious, and widely accepted proteins aligns perfectly with our work on cellular agriculture seafood products. 🚀 It’s inspiring to witness major players like the Bezos Earth Fund supporting the research that will drive our industry forward. The future of food is here, and it's more sustainable, innovative, and exciting than ever! 🔗 https://lnkd.in/d_n-xCg8 #Cell4Food #CellularAgriculture #SustainableSeafood #FoodTech

What if your morning coffee and favorite chocolate disappeared? ☕🍫 This could become a reality sooner than you expect unless we make significant changes to the way they're produced As our planet's population edges closer to 9.8 billion by 2050, the pressure on natural resources is becoming undeniable. Traditional agriculture is struggling to keep up, with climate change shrinking arable land and driving up the costs of essential crops like coffee, chocolate, and even cotton. The question is: how do we continue to enjoy these staples without exhausting our planet? Enter plant cell cultivation—an innovative approach that’s revolutionizing how we produce everything from coffee and chocolate to cotton and spices. By growing plant cells in bioreactors, companies are bypassing the need for vast farmlands, slashing water usage, and minimizing environmental impact. There's been a lot of buzz around cultivated meat - and a lot of skepticism. However, I feel like consumers are far less likely to be concerned about how their coffee or spices are made compared to meat, making the path to acceptance much smoother. (Do you agree?) Companies like Pluri and California Cultured Inc. are leading the charge in cultivated coffee, producing high-quality beans with 98% less water and 95% less land. And Kokomodo and Celleste Bio Ltd. are ensuring the future of chocolate by creating sustainable cacao through plant cell technology. And it doesn’t stop there—innovators like GALY are transforming the cotton industry, producing lab-grown fibers that could reshape fashion. These breakthroughs aren’t just about sustaining our luxuries; they’re about ensuring the stability of our global food and materials supply. As we look to the future, plant cell cultivation will be essential in addressing the challenges posed by climate change and resource scarcity. 🌍 The question isn't whether we need this technology—it's how quickly we can scale it to meet the demands of a changing world. Check out my roundup of the companies making plants from cells, and why we need them. ➡ #climatechange #foodsecurity #futureoffood #cellularagriculture #plantcellcultivation