Beanless brews can cut deforestation and greenhouse gas emissions dramatically — but what will happen to workers in traditional coffee-growing regions? From a report: Heiko Rischer isn’t quite sure how to describe the taste of lab-grown coffee. This summer he sampled one of the first batches in the world produced from cell cultures rather than coffee beans. “To describe it is difficult but, for me, it was in between a coffee and a black tea,” said Rischer, head of plant biotechnology at the VTT Technical Research Centre of Finland, which developed the coffee. “It depends really on the roasting grade, and this was a bit of a lighter roast, so it had a little bit more of a tea-like sensation.” Rischer couldn’t swallow the coffee, as this cellular agriculture innovation is not yet approved for public consumption. Instead, he swirled the liquid around in his mouth and spit it out. He predicts that VTT’s lab-grown coffee could get regulatory approval in Europe and the US in about four years’ time, paving the way for a commercialized product that could have a much lower climate impact than conventional coffee.
The coffee industry is both a contributor to the climate crisis and very vulnerable to its effects. Rising demand for coffee has been linked to deforestation in developing nations, damaging biodiversity and releasing carbon emissions. At the same time, coffee producers are struggling with the impacts of more extreme weather, from frosts to droughts. It’s estimated that half of the land used to grow coffee could be unproductive by 2050 due to the climate crisis. In response to the industry’s challenges, companies and scientists are trying to develop and commercialize coffee made without coffee beans. VTT’s coffee is grown by floating cell cultures in bioreactors filled with a nutrient. The process requires no pesticides and has a much lower water footprint, said Rischer, and because the coffee can be produced in local markets, it cuts transport emissions. The company is working on a life cycle analysis of the process. “Once we have those figures, we will be able to show that the environmental impact will be much lower than what we have with conventional cultivation,” Rischer said.
Read more of this story at Slashdot.