NEW TECH FOODS

Almost four in ten UK consumers (38%) say they would support the development of chocolate made using precision fermentation – a process that uses engineered yeasts or microbes to produce cocoa fats, proteins and flavour compounds – according to new research commissioned by science marketing consultancy Diffusion.

The study surveyed 2,005 UK adults aged 16 and above during summer 2025. It was conducted by Censuswide on behalf of Diffusion. Censuswide is a member of the Market Research Society, the British Polling Council, and follows ESOMAR principles.

The survey found that while 24% currently oppose the concept, the remainder were either supportive or undecided, suggesting growing openness to alternative production methods as concerns mount over cocoa supply sustainability.

Rising costs drive interest in alternatives

Developers of precision-fermented cocoa say the technology could help insulate chocolate production from volatile supply chains and environmental pressures. Global cocoa harvests have been hit by climate change, pests, and extreme weather, pushing up prices across the confectionery market.

A 110g bar of Cadbury Dairy Milk that cost around £1.40 two years ago now sells for roughly £1.84 – a rise of about 30%. Some branded Easter eggs increased by as much as 50% in 2025 compared with last year, often while shrinking in size.

The study says that precision fermentation operates much like brewing beer. Scientists introduce DNA instructions into yeast strains, teaching them to produce specific cocoa compounds during fermentation. Once the process is complete, the resulting fats or proteins are filtered and purified for use in chocolate and other applications.

Although not yet approved for sale in the UK, companies across the globe are advancing this approach. Singapore-based Prefer is training microbes to generate chocolate-like flavour compounds, while France’s Terra Oleo is engineering yeast to produce fats that mimic cocoa butter.

Support highest among younger consumers

The survey found support strongest among younger adults and men. Nearly half of men (46%) back the concept, compared with 31% of women, while enthusiasm peaks at 55% among 25-34-year-olds. By contrast, fewer than three in ten respondents aged over 55 were in favour.

Still, around four in ten people said they were neutral or undecided – highlighting limited public familiarity with precision fermentation and its potential role in food production.

Ivana Farthing, science communication lead and UK managing director at Diffusion, said the findings show the need to keep an open mind about new food technologies as environmental and economic pressures mount.

“Our love of chocolate is not waning, but the way we produce it may have to change," Farthing said. "We are already seeing declines to cocoa harvests that alongside exploding demand are driving up prices, and those trends are only going in one direction."

"Precision fermentation has the potential to manufacture the key fats and flavours in our favourite confectionary without being at the mercy of climate change or requiring the increasing destruction of tropical forests to farm cocoa. If we want chocolate not to cost the earth, in all senses, we need to stay open minded about new technology."