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Cocoa, Reengineered

Tilo Hühn, professor at the ZHAW School of Life Sciences and Facility Management in Switzerland, is working on a process to create a cell-cultured alternative to conventionally produced cocoa.
Gourmet and appetizing dark chocolate bar with cocoa beans.
Danielle Beurteaux

Food Technology Magazine

When cocoa prices reached a high of $12,000 a tonne in 2024, chocolate companies were hit hard. More than 70% of cocoa is sourced from West and Central Africa, which has felt the impact of unpredictable weather and a new virus affecting cacao trees. While the price per tonne dropped in 2025, the chocolate industry remains focused on controlling raw material costs.

“There is a big challenge when it comes to crop failure,” says Tilo Hühn, professor at the ZHAW School of Life Sciences and Facility Management in Switzerland.

Switzerland, home to some of the world’s leading chocolate brands, …

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Authors

  • Danielle Beurteaux Writer

    Danielle Beurteaux is a journalist who writes about science, technology, and food.

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