Cacau de laboratório e fava fermentada podem ser futuro do chocolate

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[{"selector":"#anim-3a024fee-56ca-4fc7-a2d7-ffc04a04e756","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-787f825e-4894-43f5-9520-fa265469732d","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-17b03883-4dbe-4f0e-b95c-8c8049f23db7","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-17945555-6a8a-4ec7-b860-b7dff65c6db2","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-cd3cb7cd-c045-4d4c-828a-c8915013b6f9 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-21.874999829338588%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Divulgação/Nukoko Outras empresas têm receitas diferentes. “Em vez de grãos de cacau, usamos favas de soja provenientes de fazendas no Reino Unido e na Europa”, afirma Ross Newton, CEO da Nukoko

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[{"selector":"#anim-58e65e06-d221-4cac-b992-c2c7ddae911f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-311311df-f153-4b28-acd6-bff3684aac5e","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-865bb57b-e900-4a30-b655-467b9230a5cd","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-bb8c1604-0b85-436e-b3f8-3428782715c8","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-4eddad5b-22b4-4a53-a12d-422fbd88c8b2 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.790964521825142%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Freepik “Pegamos um ou dois grãos de cacau e os colocamos em uma cultura celular, fornecendo açúcar, vitaminas e água”, diz Michal Beressi Golomb, CEO da Celleste Bio

[{"selector":"#anim-03b6b030-caea-45ba-9dfe-605123595fe7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7f9c3bbc-224b-4f73-9afd-976c2d4e4305","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-56e041d3-d460-4a52-90e4-055697bb1b76","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-e433dd00-ee15-4d63-9805-de276d8b4da4","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-0f7cb850-5f79-4ed5-9110-528ea3ac8bf2 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(62.46173446609681%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Freepik “Então, as células se multiplicam até obtermos uma grande biomassa; colhemos a manteiga de cacau e ficamos com o pó de cacau”, destaca

CNNBRASIL.COM.BR

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