Food Product Scale-Up Strategies, A New Path for Chocolate Production | EP 80

IFT’s Renee Leber explains how food companies successfully scale products from lab prototypes to commercial production while managing the process, equipment, and formulation challenges that emerge during plant trials. California Cultured CEO Alan Perlstein discusses how plant cell culture could transform cocoa production, offering a more sustainable, scalable, and consistent approach to meeting rising global demand for chocolate.

Plus: This episode of Omnivore is brought to you by RTI International and Almond Board of California.