Fazer explores cell-cultured cocoa as an option for the future of chocolate
At Fazer, sustainability is at the core and the sustainability of the raw materials is one of the key ambitions of Fazer’s sustainability work and the foundation, upon which the tasty, high-quality food of the company is built. One of the core ingredients in Fazer’s confectionery production and the heart of the company’s beloved chocolate is cocoa. Fazer’s foremost priority is ensuring the sustainable management of cocoa sourcing, securing profitable farming and improving cocoa community well-being. However, as climate change threatens the traditional cocoa growing areas near the Equator, there is a need to explore alternative sources for cocoa. Now Fazer is researching the potential of cellular agriculture for future sustainable cocoa raw material production. Even though the use of cell-cultured cocoa is still far in the future, for Fazer, the time to fearlessly explore its possibilities is now.
All Fazer’s cocoa comes from sustainably managed sources in Ecuador and West Africa. For Fazer, sustainable cocoa means securing profitable farming, improving cocoa community well-being, and respecting the planet and natural resources. However, Fazer acknowledges that the traditional cocoa growing areas near the Equator are threatened by climate change and that it might, in the future, become increasingly challenging to grow cocoa. Although Fazer, in accordance with its sustainability ambitions, is committed to combating climate change, there is also a need to explore alternative sources for sustainable cocoa. As part of a larger Finnish research project, Fazer is now exploring the potential of cellular agriculture as a means for growing cocoa.
“We are inspired to innovate new means for continuing to fulfil consumers’ expectations and wishes. Although we are exploring new means for raw material production, the taste experience of chocolate will remain unchanged. Fazer has already, in partnership with VTT, received the first successful results of cell-cultured cocoa. Now we are continuing the research as part of the larger CERAFIM-consortium, which joins several Finnish companies and research institutions around the theme of cellular agriculture to fearlessly explore future solutions”, Heli Anttila, VP of New Product Development at Fazer Confectionery explains.
“Cellular agriculture means biotechnological production instead of farming, with minimal land and other natural resources required for the production. The production takes instead place in bioreactors under controlled conditions. Cell-cultured cocoa is a novel food in EU, and it needs to be approved according to the EFSA process (European Food Safety Authority),” says Research Team Leader, Dr. Heiko Rischer from VTT.
“It will take years before cell-cultured cocoa is launched on the market. . This is a long-term project, aiming at the future. Managing traditional cocoa sustainably is Fazer’s first and foremost priority, but we want to explore and innovate for the future too. Cell-cultured cocoa is still far from our plates, but it offers us a novel approach to managing the challenges of sustainable cocoa sourcing in a fair and transparent value chain. I think Fazer’s innovation mindset is very inspiring,” says Annika Porr, Senior Manager at Fazer Confectionery’s Forward Lab.
Caring for the well-being of people and environment is part of Fazer’s heritage and future. Fazer’s ambition is to be an innovative leader in whatever it does and therefore the Group invests in research and development in line with its strategic priority of accelerating growth through innovations, on-trend categories and foodtech.
Fazer wants to promote research as well as knowledge and competence development in its home markets and in its research networks. Sustainability is an important driver for innovation as Fazer develops food as a solution for a more sustainable planet and business.
Fazer’s project on cell-cultured cocoa receives funding from Business Finland.
For more information on Fazer’s work to ensure the sustainability of traditional cocoa, visit: https://www.fazergroup.com/sustainability/sustainable-sourcing/cocoa/
Additional information:
Heli Anttila, VP, New Product Development, Fazer Confectionery, tel. +358 40 752 0324, heli.anttila@fazer.com
Annika Porr, Senior Manager, Forward Lab, Fazer Confectionery, tel. +358 400 863 343, annika.porr@fazer.com
Liisa Eerola, VP, Communications, Fazer Confectionery, tel. +358 44 710 8860, liisa.eerola@fazer.com
Fazer Media desk tel. +358 40 6682 998 (weekdays 8:00 - 16:00 EET), media@fazer.com
Fazer Group
Fazer, The Food Experience Company, enables people to enjoy the best moments of their day. Our mission, Food with a purpose, builds on our strong 130-year heritage, consumer first approach and innovations to create the sustainable food solutions of the future. With our dedicated team of professionals, we focus on fast-moving consumer goods and our direct-to-consumer business in the Nordics, Baltics, and beyond with exports to some 40 different countries. Fazer’s operations comply with its Code of Conduct that is based on the Group’s values and the UN Global Compact. In 2021, Fazer Group had net sales of 1.1 billion euros and employed approximately 8,000 people.
Northern Magic. Made Real.
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