Coffee is available in a variety of options to suit everyone’s preferences, whether it’s strong and black, iced, or a shot that transcends time and space. But what if there was a completely new type of coffee? Not a different roast, but coffee made from plant cells in a revolutionary way.
While it may sound unconventional, cell-based coffee is a real and burgeoning alternative. The immense popularity of coffee is putting a strain on its sustainability, particularly due to its significant carbon footprint. Producing and exporting 1kg of Arabica coffee to the UK emits greenhouse gases equivalent to an average of 15.33 kg of carbon dioxide.
A cup of coffee requires about 140 liters of water throughout its cultivation, processing, and transportation. Reports suggest that coffee production may be reduced by half by 2050 due to the impacts of climate change.
Despite these challenges, the demand for coffee continues to rise each year, leading to the exploration of cell-based coffee as a solution.
What is cell-based coffee?
Cell-based coffee is produced using cell samples from coffee plants. These cells are cultivated in a controlled environment called a bioreactor, where they receive nutrients and grow. Once they reach the desired amount, they are harvested, dried, and roasted to create a product similar to traditional coffee beans.
How does it compare to real coffee?
While still in the early stages, cell-based coffee shows promise as a potential future of coffee. Researchers are working on refining the process to create a product that mimics the taste, aroma, and flavor profile of traditional coffee. Challenges such as caffeine levels and flavor elements are being addressed to enhance the product.
Cell-based coffee has shown potential in terms of taste and sensory experience. While it may not be an exact match for traditional coffee yet, improvements are ongoing to create a product that meets consumer expectations.
Why cell-based coffee is better for the environment
Despite the challenges, the environmental benefits of cell-based coffee are significant. It offers a more sustainable alternative to traditional coffee production, with lower water consumption and reduced reliance on large-scale farming. Once perfected, cell-based coffee could offer a flavorful, environmentally friendly option for coffee drinkers.
As technology advances, the availability of cell-based coffee is expected to grow. While initial costs and quantities may be limited, the potential for a more sustainable coffee industry is within reach.
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Source: www.sciencefocus.com
