Ayana Bio — one of a new wave of startups seeking to unlock the potential of plant cell culture in the food and nutrition industry — is turning its attention to cacao bioactives with a $3m investment it claims will also benefit the wider industry.
'Cocoa used to be in a fruit on a tree. Through technology we make it in a cell mass in a bottle...'
Microbes can produce a host of ingredients traditionally made by plants or animals more sustainably and efficiently. But if you want to make complex plant-based ingredients such as coffee or cocoa, single-celled microorganisms such as yeast and bacteria...
