California Cultured Inc.

We couldn't be more proud to serve our client California Cultured Inc. as they tackle one of the most critical steps in biomanufacturing: scaling from flask to bioreactor. We know how challenging this phase can be, and we're committed to providing the tools, software, and human expertise needed to optimize processes, enhance efficiency, and ensure scalability with confidence. Congratulations to the California Cultured team on this significant milestone!

🔬 Scaling Up: From Flask to Bioreactor 🌱 Last week, we took a critical step in scaling cell-cultured cocoa—moving from small-batch experiments to controlled precision fermentation at Pow.Bio This transition is where most biomanufacturing innovations face their biggest challenges, and we’re tackling them head-on. ✅ Process Optimization – From shake flasks to fully controlled bioreactors, we’re refining media formulations, oxygen transfer rates, and pH control to maximize cell density and metabolite production. ✅ Metabolic Efficiency – Cocoa cells are complex. We’re engineering conditions to enhance growth kinetics and drive flavonoid and lipid biosynthesis, essential for replicating the rich taste and mouthfeel of traditional chocolate. ✅ Cost-Effective Scale-Up – Fermentation at commercial volumes must be economically viable. We’re testing scalable feed strategies and continuous bioprocess monitoring to reduce cost per kilogram while maintaining high product consistency. With cocoa supply chains under pressure, precision fermentation offers a sustainable, deforestation-free, and ethically sourced alternative. This isn’t just an experiment—it’s the foundation of a new supply chain for chocolate. Next steps? Process validation, downstream processing optimization, and sensory trials. Scaling biotech is hard, but necessary. The future of chocolate depends on it. #Biomanufacturing #PrecisionFermentation #FoodTech #SyntheticBiology #CellCulturedChocolate #FutureOfFood #ScalingUp

☕️🍫 Future-Proofing Caffeine Commodities: Synbio Innovations in Coffee & Cacao Cultivation 🌱🔬 We're thrilled to announce that our CEO, Alan Perlstein will be speaking at SynBioBeta 2025, discussing how synthetic biology is revolutionizing the cultivation of coffee and cacao. As climate change challenges traditional agriculture, innovations like cell-cultured cocoa and precision-fermented coffee offer sustainable paths forward. 📅 Event Details: Dates: May 5-8, 2025 Location: San Jose Convention Center, California Registration: SynBioBeta 2025 Registration Join us to explore the future of caffeine commodities and sustainable agriculture! #SynBioBeta2025 #SyntheticBiology #FoodTech #SustainableAgriculture #CoffeeInnovation #CacaoInnovation

Pulling Back The Curtain on the Science of Cell-Cultured Cocoa With supply chains under pressure, cellular agriculture is stepping into the spotlight as a game-changing solution. Our scientific team, led by Dr. Steven Lang and Dr. Rio Stamler, recently broke down the science, economics, and market potential. This conversation, hosted by @Tufts University’s Center for Cellular Agriculture,  explored how cocoa grown via plant cell culture could redefine the future of chocolate. Want to view the recording? Comment "recording" below.

🎁 GIVEAWAY ALERT! Win Our Scientist’s Favorite Book! 🎁 The Swedish Art of Aging Exuberantly: Life wisdom from someone who will (probably) die before you.” We’re giving one away to a random person who likes this post. Now, meet the scientist behind the innovation… 🔬 Welcome Emma Skoog – Scientist at California Cultured! 🍫 Emma is on a mission to redefine chocolate through cellular agriculture. With a PhD background in Cell Biology, Molecular Biology, and Microbiology, she’s helping us grow real cocoa—without traditional farming. 🎓 Master’s in Molecular Biology – University of Gothenburg 🔬 PhD research in Gastrointestinal Immunology & Cellular Systems 📍 Previously at TurtleTree, Emma played a key role in securing FDA GRAS approval for recombinant bovine Lactoferrin and led mammary cell lactation research for cultivated milk. Now, she’s applying that expertise to scaling cell-cultured cocoa at California Cultured! 💬 Fun Facts About Emma: Captain of her team in the senior soccer league 🔬 Scientific Focus: Cellular agriculture, functional proteins & bioactive compounds 🥛 Favorite Cocoa Memory: My dad used to make hot cocoa on the cold winter weekend mornings in Sweden, making it on the stove top with cocoa powder, sugar and milk. Those were my favorite mornings.  Like and Comment Below To Win: The Swedish Art of Aging Exuberantly: Life wisdom from someone who will (probably) die before you.”

Big Ribbon, Mayor of Sacramento and Scissors Can only mean one thing: The first US-Based Cell Culture production facility has gone live! Congratulations to the whole California Cultured Inc. team on this milestone.

🚀 Your Top Questions Answered:🚀 I'm beyond excited to share that our revolutionary lab-grown chocolate has been featured on KCRW's Good Food, hosted by the brilliant Evan Kleiman Curious about the science and flavor behind this innovation? Here are some thought-provoking questions @Gabriela Glueck raised during her visit that you might want to explore further: 🍫 What variety of beans does our cocoa originate from? 🌱 How are sustainable practices integrated into our lab-grown chocolate production? 🧪 What cutting-edge techniques enable us to produce chocolate in just a week? 🎨 How do we capture and control the complex flavor profiles in every batch? ⚡ Can lab-grown chocolate truly revolutionize the future of food technology? 🔍 What are the critical steps in our fermentation and flavor optimization process? A huge thank you to @Evan Kleiman and the entire @KCRW team for spotlighting our journey. Let’s celebrate this milestone and continue pushing the boundaries of what’s possible in food tech!

🎁 GIVEAWAY ALERT! Win Our VP’s Favorite Book! 🎁 Want a copy of The Emperor of All Maladies? We’re giving one to a random person who likes and comments on this post! 👇 (Tell us: What’s your favorite book) Now, meet the man behind the book choice… 🚀 Welcome Steven Lang – Our New VP of Technology & Science! 🚀 With 20+ years in pharmaceuticals and food tech, Steven has been a driving force in innovation. He was most recently VP of Bioprocess at UPSIDE Foods, a leader in cultivated meat. 🎓 Ph.D. in Molecular Microbiology 📈 MBA in Finance 🏔  Passionate Woodworker 💬 Fun Facts About Steven Lang: 🥾 Latest Adventure: Summer of camping and exploring all over California 📚 Most-Gifted Book: The Emperor of all Maladies by Siddharta Mukherjee and everything by Terry Pratchett 🍫 Best Cocoa Memory: Sharing “chocolate a la taza” with my oldest daughter in Barcelona. 👀 Don’t miss your chance to win his favorite book—Like & comment to enter! ⬇️

🌱 Tricking Cocoa Beans to Grow Cells– The Future Starts Here 🍫 What if we told you chocolate doesn’t have to come from a tree? At California Cultured, we’ve unlocked a way to grow real cocoa—without the environmental toll of traditional farming. By harnessing cellular agriculture, our technology tricks a single cocoa cell into replicating, producing the same rich flavors and compounds found in nature—without deforestation, child labor, or supply chain disruptions. 🚀 CNBC interviewed Alan Perlstein, to understand how this breakthrough could future-proof chocolate in a world where cocoa supply is under growing threat. 🔬 How does it work? 🍫 What does it mean for the future of chocolate? 🎥 Watch the video to find out & drop your thoughts below! 💬 Could cultivated chocolate be the key to a more sustainable future

🚨 Cell-Cultured Cocoa just hit the big leagues! 🚨 For the first time, cultivated cocoa was mentioned on a major earnings call by one of the world’s biggest chocolate companies. 🍫🔬 In her latest Bloomberg piece, Deena Shanker reports that Hershey’s is grappling with skyrocketing cocoa prices and actively tracking new innovations like cell-cultured chocolate as a potential game-changer. This isn’t a fringe idea anymore. The world's biggest chocolate players are acknowledging what we’ve been saying for years: ✅ Cocoa prices are at historic highs ✅ Supply chain risks—deforestation, child labor, climate change—are getting worse ✅ Brands need real solutions to maintain quality, sustainability, and affordability At California Cultured, we’re leading the charge to make premium real chocolate—without deforestation, without unethical labor, and with a fraction of the environmental footprint. What was once a “sci-fi” concept is now becoming a boardroom discussion. 🚀 We’re not just watching the industry change. We’re building it.