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Barry Callebaut has teamed up with the Zurich University of Applied Sciences (ZHAW) to research the potential of cocoa cell culture technology.

The initiative aims to explore new ways of producing chocolate while strengthening supply chain resilience.

The collaboration will combine Barry’s expertise in chocolate manufacturing with ZHAW’s research led by professors Tilo Hühn and Regine Eibl-Schindler, both recognised for their work in cell culture technologies.

Cocoa cell culture, still in early development, could allow for the creation of chocolates with "unique flavour profiles" or "enhanced health benefits" and provide an alternative cocoa source to complement traditional farming.

Dries Roekaerts, president customer experience at Barry Callebaut, said: "This partnership reflects our proactive approach to building innovation capabilities that will shape the future of chocolate. We are not replacing cocoa from farms, but rather preparing for a future where we can offer consumers additional choices and ensure long-term supply security."

Professor Hühn and Eibl-Schindler, added: "Our research into cocoa cell culture technology opens up exciting possibilities for sustainable innovation in the chocolate industry. With Barry Callebaut’s support, we’re able to accelerate our scientific exploration and bring academic insights closer to real-world applications."

The project forms part of Barry Callebaut’s broader strategy to pursue disruptive technologies that enhance sustainability and expand product possibilities.