Cell-cultured coffee

Rising coffee production and consumption worldwide has sparked concerns of deforestation as well as river pollution from processing run-offs. Traditionally, coffee was grown under the shade of trees but as demand skyrocketed, coffee farmers began cutting down trees to create rows of higher-yield coffee. In future, scientists warn that climate change could also lead to shrinking areas for coffee cultivation, particularly high-end varieties in countries like Ethiopia. Hence the search for an alternative cup of java.

VTT’s Rischer said in the media statement that more research on processing and formulation lies ahead, as well as regulatory approval. “That said,” he added, “we have now proved that lab-grown coffee can be a reality.”

Scientists already know they can grow animal and plant biomass in labs. But the process tends to be laborious and expensive and still tends to evoke a “Frankenfood” vibe among eaters. The first lab-grown meat - chicken nuggets made by a Silicon Valley company called Eat Just, was approved for sale at the end of 2020 in Singapore – and hasn’t really taken off anywhere else since. Coffee won’t have that baggage. But the big test will be whether VTT or whoever commercializes lab-grown coffee can eventually meet a price point that consumers can swallow – on a daily basis.