HELSINKI, Oct 31 — Latte drinkers may in the future be sipping on java sourced from a petri dish rather than a plantation, say scientists behind a new technique to grow what they hope to be sustainable coffee in a lab. “It’s really coffee, because there is nothing else than coffee material in...
HELSINKI, Oct 31 — Latte drinkers may in the future be sipping on java sourced from a petri dish rather than a plantation, say scientists behind a new technique to grow what they hope to be sustainable coffee in a lab.
The coffee is not ground from beans, but instead grown from a cluster of coffee plant cells under closely controlled temperature, light and oxygen conditions in a bioreactor.Rischer’s team used the same principles of cellular agriculture that are used to produce lab-grown meat, which does not involve the slaughter of livestock and which last year was given approval by Singapore authorities to go on sale for the first time.
The team is carrying out a fuller analysis of how sustainable their product would be if manufactured on a large scale, but believe it would use less labour and fewer resources than conventional coffee. “Compared to regular coffee, the cellular coffee is less bitter,” which may be due to a slightly lower caffeine content, Aisala told AFP, adding that fruitiness is also less prominent in the lab-produced powder.
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