June 25, 2013
Although chocolate was once used as a confection, now it's found in cosmetics and dietary supplements for its potential health benefits. Recent scientific studies show dark chocolate contains potent antioxidants, or polyphenols, which may benefit heart health, cognitive function and skin health.
Plant cell culture technology used to produce Cocovanol involves the growth and reproduction of plants or plant cells in a controlled environment. Starting with one plant or a group of plant cells, the non-GMO process keeps whole plant cells intact throughout the entire process. Cells are carefully selected to exhibit the desired concentration and distribution of targeted actives, which are naturally inherent to the plant. For cocoa, this means producing cocoa cells with a high level of polyphenols.
"Cocovanol can meet the high-value niche for manufacturers looking for a high concentration of polyphenols," said Marc Philouze, president of DianaPlantSciences. "Because it's produced through plant cell culture technology, Cocovanol doesn't impact the existing supply of cocoa for traditional food use. The process is just like growing individual plants in a greenhouse or field, only we're growing individual cells in bioreactors. It just takes less space and fewer resources."
Although a number of companies and organizations are working to meet a potential cocoa shortfall in upcoming years, limiting factors such as available land, labor and limited yields pose serious issues. There is also the sustainability aspect ensuring production growth happens responsibly.
When an ingredient forms using plant cell culture technology, the targeted plant cells are cultivated in a bioreactor. Unlike traditional agriculture, the technology is not dependent on land availability or environmental variability. It also conserves resources, such as water.
You May Also Like