The U.S. chocolate market surpassed $25 billion in sales in 2023, driven by rising demand that is projected to outpace cocoa supply due to environmental challenges.

Cocoa prices surged earlier this year, primarily due to high demand and crop issues in West Africa, which produces most of the world's cocoa.

The cocoa industry is facing reduced yields globally as increased temperatures make it difficult for cocoa species to thrive.

Climate change is adversely affecting rainforests and cocoa bean production, prompting companies to explore alternative growing methods and substitutes for cocoa.

California Cultured is developing lab-grown cocoa using plant cell cultures, allowing for quicker maturation in just one week compared to traditional harvests.

California Cultured seeks FDA approval to label its cell-grown cocoa product as chocolate, asserting its genetic similarity to traditional cocoa.

Planet A Foods has developed a chocolate alternative called 'ChoViva,' made from oats and sunflower seeds, aiming for mass-market appeal.

In Israel, Celleste Bio is cultivating cocoa bean cells indoors to produce cocoa products that are less affected by climate change.

Mars is investing in research at UC Davis to improve cocoa plant resistance to disease, aiming to ensure a stable cocoa supply for chocolate production.

Consumer interest in sustainable and ethical food sources, including concerns about child labor in cocoa farming, is driving innovation in cocoa substitutes.

The overall trend indicates a shift towards innovative solutions in cocoa cultivation and production to meet global chocolate demand.

Experts emphasize the importance of developing domestic and sustainable production methods to mitigate future supply chain threats due to climate change.