Good Food Lab-grown chocolate, bird flu, beans, egg substitutes
6 snips
Feb 14, 2025 
Gabriela Glueck, the Julia Child fellow, dives into the world of lab-grown chocolate, revealing its sustainable production methods. Apoorva Mandavilli discusses the rising threat of bird flu and its impact on food supply and egg prices. Genevieve Ko shares innovative egg substitutes like aquafaba and flax gel for cooking. Steve Sando, of Rancho Gordo, showcases the versatility of heirloom beans while sharing culinary tips. From chocolate alternatives to bean cooking secrets, this chat mixes science with culinary creativity!
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Cacao Pod to Chocolate
- Lab-grown chocolate begins with sourcing cacao pods, requiring only one for potentially endless production.
- California Cultured uses a repurposed pizza dough fridge to store cell cultures, highlighting the innovative nature of the process.
Lab-Grown Chocolate Tasting Notes
- Try lab-grown chocolate; it tastes like real chocolate.
- The dark chocolate has earthy, grassy notes initially, followed by fruity hints and a caramel aftertaste.
Sustainability of Lab-Grown Chocolate
- Lab-grown chocolate aims to be indistinguishable from traditional chocolate, even in candy bars.
- It offers a sustainable solution to deforestation and labor issues associated with cocoa bean farming.
