As chocolate remains a festive staple, a Swiss startup, Food Brewer, is innovating with bioreactor technology to produce cocoa powder as an alternative to traditional cocoa bean cultivation. Under the guidance of biotechnology expert Adriana Gallego, they extract cocoa cells which grow in a nutrient solution. The goal is to scale this process industrially, addressing sustainability and meeting growing cocoa demand without displacing traditional farmers. Initial tests with various global food manufacturers are ongoing, aiming to fine-tune flavors before market launch, particularly in the USA.