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type="application/ld+json">{"@id":"7-10074961","@context":"https://schema.org","video":{"@type":"VideoObject","name":"Saga Labbkaffe - Video 1","thumbnailUrl":"https://images.cdn.yle.fi/image/upload/c_fill,g_faces,w_1200/q_auto:eco/f_auto/fl_lossy/13-67-a49e17e5bd124c92aca2f8d950e2dcac","uploadDate":"2025-03-28T12:51:00+02:00","embedUrl":"https://player-v2.yle.fi/test.html#1-74151743"}}</script><div class="sc-jIiDBi sc-lncAYT krYthw iRuPSi"><div><div data-testid="video-player" class="sc-incsXD eVBFQr"></div></div></div></figure></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><div class="sc-hLJbxT cWjeS"><div class="sc-ePoqRS fJbQaQ"><a href="https://yle.fi/t/18-214216/sv" aria-label="Fler artiklar om ämnet Forskning" class="ydscr__sc-w5hh4y-0 ftZGBr sc-gjXmFk eZuwUz">Forskning</a><h1 class="sc-hUAZgl gHmKPl yle__article__heading yle__article__heading--1">Framtidens kaffe kan odlas i labb</h1></div></div><p class="sc-ktvNQe sc-dslWvo ksrwqM fNeBsz yle__article__paragraph">Forskare tror att labbodlat kaffe kan vara lösningen på kaffebranschens problem, men det är fortfarande oklart om och när det ”bönlösa kaffet” kan säljas i butikerna.</p><div class="sc-kXkCoi lWQfq"><div class="sc-jlvdqA ykyvj"><button class="sc-gdZYDh kzctdr"><span aria-disabled="false" class="ydscr__sc-17sr1bx-0 ydscr__sc-17sr1bx-1 exIoZf huiFxY"><span class="ydscr__sc-17sr1bx-4 ydscr__sc-17sr1bx-6 fVOhsW kTNNhq yds-button__icon"><svg width="24" height="24" fill="none" viewBox="0 0 24 24" aria-hidden="true"><path fill="currentColor" fill-rule="evenodd" d="M5.52 2.122a1 1 0 0 1 1.02.037l14 9a1 1 0 0 1 0 1.682l-14 9A1 1 0 0 1 5 21V3a1 1 0 0 1 .52-.878" clip-rule="evenodd"></path></svg></span></span><span class="sc-iVWIdN iiAeXi">Lyssna (du hör en artificiell röst)</span></button><div aria-hidden="true" class="sc-fZBXxM FzcWs"><div class="sc-cEjDvn jdvZRF"><div data-testid="feature-article-audio-player"></div><p class="sc-jhqkJf cioOoL">Artikeln läses upp av en artificiell röst.<a href="https://yle.fi/a/7-10073614" class="sc-gZmzTs jYlMVg">Läs mer.</a></p></div></div></div></div><div class="sc-bCCZMN cTqLDf"><div class="sc-ggPeai lantjH yle__article__date"><time class="sc-dmFEqP eNQWpc yle__article__date--published" dateTime="2025-04-05T07:14:47+03:00">5.4 7:14</time></div><div class="sc-gbGwTR GGuBM"><div class="sc-bHTlQz kRobnP"><button aria-label="Visa alla skribenter" aria-disabled="false" class="ydscr__sc-17sr1bx-0 ydscr__sc-17sr1bx-3 hTgKZI ksRLuL"><span class="ydscr__sc-17sr1bx-7 dYIppE yds-button__text">Gjord av</span><span class="ydscr__sc-17sr1bx-4 ydscr__sc-17sr1bx-6 AcGqi kTNNhq yds-button__icon"><svg width="24" height="24" fill="none" viewBox="0 0 24 24" aria-hidden="true"><path fill="currentColor" d="M5.293 9.293a1 1 0 0 1 1.414 0L12 14.586l5.293-5.293a1 1 0 1 1 1.414 1.414l-6 6a1 1 0 0 1-1.414 0l-6-6a1 1 0 0 1 0-1.414"></path></svg></span></button></div><div class="sc-cvjAXX jlgXre"><div class="sc-hSfIdX jKMEwA"><span class="sc-bwgtgJ iKjMtM">Text:</span><span class="sc-fptaHq kLiQWI">Saga Mannila</span></div><div class="sc-hSfIdX jKMEwA"><span class="sc-bwgtgJ iKjMtM">Bilder och videor:</span><span class="sc-fptaHq kLiQWI">Max Kivivuori</span></div><div class="sc-hSfIdX jKMEwA"><span class="sc-bwgtgJ iKjMtM">Bilder:</span><span class="sc-fptaHq kLiQWI">Mikko Koski</span></div><div class="sc-hSfIdX jKMEwA"><span class="sc-bwgtgJ iKjMtM">Videomaterial:</span><span class="sc-fptaHq kLiQWI">Reuters</span></div></div></div></div></div></div></header><section class="yle__article__content"><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Kaffet <a class="sc-irDnDc bAHixw yle__article__link" href="https://yle.fi/a/7-10074381" role="link">blir dyrare</a> då skördarna minskar på grund av klimatförändringarna samtidigt som efterfrågan ökar.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Forskare <a class="sc-irDnDc bAHixw yle__article__link" href="https://www.su.se/nyheter/kan-labbodlat-kaffe-och-kakao-motverka-stigande-priser-och-milj%C3%B6skador-1.792542" role="link">förutspår</a> att kaffeproduktionen kommer att minska med 50 procent till år 2050, medan konsumtionen av kaffe väntas fördubblas under samma tid.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">För att försöka lösa obalansen på marknaden har forskare vid Teknologiska forskningscentralen VTT utvecklat ett alternativ till traditionell kaffeodling och börjat göra kaffe av celler från kaffeplantor.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO kvEugl"><div class="sc-mhnyt eHnoUT"><div class="sc-eEZNFi fgBiQO"><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3321,w_2214,x_1205,y_7/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1743164821/39-144306167e6954d42088 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3321,w_2214,x_1205,y_7/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743164821/39-144306167e6954d42088 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_2812,w_5000,x_0,y_5/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1743164821/39-144306167e6954d42088 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_2812,w_5000,x_0,y_5/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743164821/39-144306167e6954d42088 1x"/><img alt="Vatten hälls från en behållare till en kopp med kaffepulver för att brygga kaffe i ett laboratorium." src="https://images.cdn.yle.fi/image/upload/c_crop,h_2812,w_5000,x_0,y_5/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743164821/39-144306167e6954d42088" class="sc-dgqNhM bGVFru"/></picture></div><div class="sc-ccGyIz cuVJiU"><div data-testid="video-player" class="sc-incsXD eVBFQr"><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/13-67-d5c7d6c44d1e4bf48493da197c59b333 2x,https://images.cdn.yle.fi/image/upload/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-d5c7d6c44d1e4bf48493da197c59b333 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_2.0/q_auto:eco/f_auto/fl_lossy/13-67-d5c7d6c44d1e4bf48493da197c59b333 2x,https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-d5c7d6c44d1e4bf48493da197c59b333 1x"/><img alt="" src="https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-d5c7d6c44d1e4bf48493da197c59b333" class="sc-dgqNhM cOMtfQ"/></picture></div></div></div><div class="sc-ccGyIz cuVJiU"><div data-testid="video-player" class="sc-incsXD eVBFQr"><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/13-67-0a17c9dd37a048c6ab6cf93fcc66d627 2x,https://images.cdn.yle.fi/image/upload/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-0a17c9dd37a048c6ab6cf93fcc66d627 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_2.0/q_auto:eco/f_auto/fl_lossy/13-67-0a17c9dd37a048c6ab6cf93fcc66d627 2x,https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-0a17c9dd37a048c6ab6cf93fcc66d627 1x"/><img alt="" src="https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-0a17c9dd37a048c6ab6cf93fcc66d627" class="sc-dgqNhM cOMtfQ"/></picture></div></div></div></div><div class="sc-bKQnVP jpXOve"><div class="sc-kwyjwL ca-ddAM scrollover-content"><div class="sc-cUDvSk iJTbOZ"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Rökig, mindre rostad än traditionellt kaffe, med smak av bränt socker.</p></div></div></div><div class="sc-bKQnVP fKqrJW"><div class="sc-kwyjwL ca-ddAM scrollover-content"><div class="sc-cUDvSk iJTbOZ"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Så beskrevs smaken av VTT:s labbkaffe under ett <a class="sc-irDnDc bAHixw yle__article__link" href="https://pubs.acs.org/doi/epdf/10.1021/acs.jafc.3c04503?ref=article_openPDF" role="link">kvalitetstest</a> år 2023.</p></div></div></div><div class="sc-bKQnVP fKqrJW"><div class="sc-kwyjwL ca-ddAM scrollover-content"><div class="sc-cUDvSk iJTbOZ"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">För tillfället är cellodlat kaffe inte klassat som ett livsmedel och man får därför bara dricka det i forskningssyfte.</p></div></div></div></div></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Forskaren inom bioteknologi, <strong class="sc-fQMTnL jFPcdh yle__article__strong">Heiko Rischer</strong> leder forskargruppens arbete vid VTT. Han är en av dem som fått smaka på kaffet.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Enligt honom liknar laboratorieversionen traditionellt kaffe i smak till ungefär 80 procent. Också doften och färgen liknar vanligt filterkaffe.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Butikskaffet är en väldigt optimerad produkt, medan labbkaffet inte är det, så det är inte helt rättvist att jämföra dem, påpekar Rischer.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Men han är glad över att smakprofilerna stämmer överens så pass mycket att forskargruppen har kunnat fortsätta utveckla kaffet vidare.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Labbkaffet innehåller mindre koffein än originalet, vilket kan påverka intresset för produkten.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO kvEugl"><div class="sc-mhnyt eHnoUT"><div class="sc-eEZNFi fgBiQO"><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3648,w_2431,x_1419,y_0/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1702900630/39-1217161658033330ca45 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3648,w_2431,x_1419,y_0/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1702900630/39-1217161658033330ca45 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3078,w_5472,x_0,y_196/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1702900630/39-1217161658033330ca45 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3078,w_5472,x_0,y_196/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1702900630/39-1217161658033330ca45 1x"/><img alt="En man i vit laboratorierock som står i ett laboratorium." src="https://images.cdn.yle.fi/image/upload/c_crop,h_3078,w_5472,x_0,y_196/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1702900630/39-1217161658033330ca45" class="sc-dgqNhM bGVFru"/></picture></div><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_629,w_419,x_909,y_221/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1743163114/39-144302367e68eab58da8 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_629,w_419,x_909,y_221/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743163114/39-144302367e68eab58da8 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_841,w_1496,x_90,y_138/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1743163114/39-144302367e68eab58da8 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_841,w_1496,x_90,y_138/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743163114/39-144302367e68eab58da8 1x"/><img alt="Kaffebönor, labbkaffepulver och labbkaffekapslar på ett bord." src="https://images.cdn.yle.fi/image/upload/c_crop,h_841,w_1496,x_90,y_138/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743163114/39-144302367e68eab58da8" class="sc-dgqNhM cOMtfQ"/></picture></div></div><div class="sc-bKQnVP jpXOve"><div class="sc-kwyjwL ca-ddAM scrollover-content"><blockquote class="sc-dQVXVP loMyi"><svg aria-hidden="true" fill="var(--yds-color-text-default, #131415)" stroke="none" height="32" role="img" viewBox="0 0 31 19" width="32"><path d="M0.996094 18.9644L3.29009 0.982422H15.5741L10.3201 18.9644H0.996094ZM15.4261 18.9644L17.7201 0.982422H30.0041L24.7501 18.9644H15.4261Z"></path></svg><p class="sc-ktvNQe sc-fxOFue hUYdmX cKeytt">Det är ändå möjligt att öka koffeinhalten på olika sätt om man så vill</p><p class="sc-ktvNQe sc-bnKOtV hUYdmX irkSCk">Heiko Rischer, forskare</p></blockquote></div></div><div class="sc-bKQnVP fKqrJW"><div class="sc-kwyjwL ca-ddAM scrollover-content"><div class="sc-cUDvSk iJTbOZ"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Forskarna försöker få labbkaffet att likna kaffebönor, så att kaffet ska kunna rostas i de maskiner som rosterierna redan använder.</p></div></div></div></div></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><h2 class="sc-flQbIK iMPmBE yle__article__heading yle__article__heading--2">Så här odlas kaffet i laboratoriet</h2></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Idén om att labbodla kaffe har funnits sedan 1970-talet. Det första labbkaffet kunde bryggas och testas vid VTT:s laboratorium i Otnäs i Esbo för fyra år sedan.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Fördelen med att odla kaffe i ett laboratorium är att det är mer hållbart och lättare att kvalitetskontrollera än traditionellt jordbruk, säger Heiko Rischer.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Traditionell kaffeproduktion förknippas med avskogning och sociala problem, vilket kan undvikas i laboratoriet.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO kvEugl"><div class="sc-mhnyt eHnoUT"><div class="sc-eEZNFi fgBiQO"><div class="sc-ccGyIz bXgLru"><div data-testid="video-player" class="sc-incsXD eVBFQr"><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/13-67-6d6d839106764ac6a327699c301f51b9 2x,https://images.cdn.yle.fi/image/upload/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-6d6d839106764ac6a327699c301f51b9 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_2.0/q_auto:eco/f_auto/fl_lossy/13-67-6d6d839106764ac6a327699c301f51b9 2x,https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-6d6d839106764ac6a327699c301f51b9 1x"/><img alt="" src="https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-6d6d839106764ac6a327699c301f51b9" class="sc-dgqNhM bGVFru"/></picture></div></div></div><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3648,w_2431,x_1573,y_0/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1702901962/39-12171936580384b3369b 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3648,w_2431,x_1573,y_0/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1702901962/39-12171936580384b3369b 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3078,w_5472,x_0,y_321/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1702901962/39-12171936580384b3369b 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3078,w_5472,x_0,y_321/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1702901962/39-12171936580384b3369b 1x"/><img alt="Vit biomassa i en petriskål som forskaren Heiko Rischer håller upp." src="https://images.cdn.yle.fi/image/upload/c_crop,h_3078,w_5472,x_0,y_321/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1702901962/39-12171936580384b3369b" class="sc-dgqNhM cOMtfQ"/></picture></div><div class="sc-ccGyIz cuVJiU"><div data-testid="video-player" class="sc-incsXD eVBFQr"><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/13-67-5d76295aa91343cfafb521b97774a075 2x,https://images.cdn.yle.fi/image/upload/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-5d76295aa91343cfafb521b97774a075 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_2.0/q_auto:eco/f_auto/fl_lossy/13-67-5d76295aa91343cfafb521b97774a075 2x,https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-5d76295aa91343cfafb521b97774a075 1x"/><img alt="" src="https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-5d76295aa91343cfafb521b97774a075" class="sc-dgqNhM cOMtfQ"/></picture></div></div></div><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3573,w_2381,x_1647,y_1/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1743100569/39-144265467e59a4ed4e92 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3573,w_2381,x_1647,y_1/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743100569/39-144265467e59a4ed4e92 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3015,w_5361,x_0,y_347/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1743100569/39-144265467e59a4ed4e92 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3015,w_5361,x_0,y_347/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743100569/39-144265467e59a4ed4e92 1x"/><img alt="Forskaren Heiko Rischer håller i två behållare med labbodlat kaffe. I den ena behållaren finns rostat kaffe och i den andra orostat." src="https://images.cdn.yle.fi/image/upload/c_crop,h_3015,w_5361,x_0,y_347/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743100569/39-144265467e59a4ed4e92" class="sc-dgqNhM cOMtfQ"/></picture></div><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3648,w_2431,x_1662,y_0/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1702901685/39-12171846580373489419 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3648,w_2431,x_1662,y_0/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1702901685/39-12171846580373489419 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3078,w_5472,x_0,y_0/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1702901685/39-12171846580373489419 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3078,w_5472,x_0,y_0/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1702901685/39-12171846580373489419 1x"/><img alt="Kaffepulver hälls i en petriskål." src="https://images.cdn.yle.fi/image/upload/c_crop,h_3078,w_5472,x_0,y_0/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1702901685/39-12171846580373489419" class="sc-dgqNhM cOMtfQ"/></picture></div></div><div class="sc-bKQnVP jpXOve"><div class="sc-kwyjwL ca-ddAM scrollover-content"><div class="sc-cUDvSk iJTbOZ"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Allt börjar med ett blad eller annat biomaterial från en kaffeplanta.</p></div></div></div><div class="sc-bKQnVP fKqrJW"><div class="sc-kwyjwL ca-ddAM scrollover-content"><div class="sc-cUDvSk iJTbOZ"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Bladet läggs i en lösning med mineraler och socker och från det får man en biomassa som ser ut som ljusa kristallklumpar i en petriskål.</p></div></div></div><div class="sc-bKQnVP fKqrJW"><div class="sc-kwyjwL ca-ddAM scrollover-content"><div class="sc-cUDvSk iJTbOZ"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Klumparna är levande celler som läggs i en vätska för att växa till sig. Nästa steg är sedan att lägga lösningen i en bioreaktor. Det är där som själva ”odlingen” sker.</p></div></div></div><div class="sc-bKQnVP fKqrJW"><div class="sc-kwyjwL ca-ddAM scrollover-content"><div class="sc-cUDvSk iJTbOZ"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Slutligen filtreras vätskan och labbkaffet kan skördas, torkas och rostas.</p></div></div></div><div class="sc-bKQnVP fKqrJW"><div class="sc-kwyjwL ca-ddAM scrollover-content"><div class="sc-cUDvSk iJTbOZ"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">I Otnäs finns inga maskiner för att rosta kaffet, så labbkaffet rostas i en vanlig ugn.</p></div></div></div></div></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Hela metoden har publicerats i den vetenskapliga publikationen <a class="sc-irDnDc bAHixw yle__article__link" href="https://pubs.acs.org/doi/epdf/10.1021/acs.jafc.3c04503?ref=article_openPDF" role="link">Journal of Agricultural and Food Chemistry.</a></p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Teknologin går att använda var som helst i världen, enligt Heiko Rischer, och produktionen går att skala upp eller ner, enligt behov.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">– Labbkaffe kunde i framtiden produceras i en fabrik eller i mindre skala direkt på ett kafé eller till och med hemma, säger han.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Han konstaterar att livsmedelssäkerheten också spelar in om man vill kunna kontrollera leverenskedjorna och vara mindre beroende av jordbruksområden utanför EU.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><figure class="sc-jcvEFQ hSACyE yle__article__figure"><script type="application/ld+json">{"@id":"7-10074961","@context":"https://schema.org","video":{"@type":"VideoObject","name":"Saga Labbkaffe - Doften","thumbnailUrl":"https://images.cdn.yle.fi/image/upload/c_fill,g_faces,w_1200/q_auto:eco/f_auto/fl_lossy/13-67-fd3821bc0f6c4b22a73538bd9c179a97","uploadDate":"2025-03-28T14:24:00+02:00","embedUrl":"https://player-v2.yle.fi/test.html#1-74151927"}}</script><div class="sc-jIiDBi sc-lncAYT krYthw iRuPSi"><div><div data-testid="video-player" class="sc-incsXD eVBFQr"></div></div></div></figure></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><h2 class="sc-flQbIK iMPmBE yle__article__heading yle__article__heading--2">Tros locka yngre kaffedrickare</h2></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph"><strong class="sc-fQMTnL jFPcdh yle__article__strong">John Söderlund,</strong> vd på kafferosteriet Rost i Helsingfors, tycker att det låter lite väl futuristiskt med ett kaffelaboratorium i varje hem, men han skjuter inte ner idén.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">– Men kaffets världsmarknadspris måste ännu bli ganska mycket dyrare för att pusha det här vidare.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><figure class="sc-jcvEFQ hSACyE yle__article__figure"><script type="application/ld+json">{"@id":"7-10074961","@context":"https://schema.org","image":{"@type":"ImageObject","description":"Idén om labbodlat kaffe låter superintressant, säger John Söderlund, vd på kafferosteriet Rost i Helsingfors.","copyrightHolder":"Terhi Liimu/Yle","url":"https://images.cdn.yle.fi/image/upload/ar_1.0,c_fill,g_faces,h_767,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/39-143649167d5726c0bab3","keywords":"kaffe,verkställande direktörer"}}</script><div class="sc-jIiDBi sc-lncAYT krYthw cMcBgz"><div class="sc-gtlvkJ ddgSYf"><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_1080,w_1080,x_0,y_0/ar_1.0,c_fill,g_faces,h_767,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1742041822/39-143649167d5726c0bab3 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_1080,w_1080,x_0,y_0/ar_1.0,c_fill,g_faces,h_767,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1742041822/39-143649167d5726c0bab3 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_1080,w_1080,x_0,y_0/ar_1.0,c_fill,g_faces,h_878,w_878/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1742041822/39-143649167d5726c0bab3 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_1080,w_1080,x_0,y_0/ar_1.0,c_fill,g_faces,h_878,w_878/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1742041822/39-143649167d5726c0bab3 1x"/><img alt="Närbild på en man med svarta glasögon. Mannen står framför säckar med kaffebönor." src="https://images.cdn.yle.fi/image/upload/c_crop,h_607,w_1080,x_0,y_129/ar_1.7777777777777777,c_fill,g_faces,h_493,w_878/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1742041822/39-143649167d5726c0bab3" loading="lazy" class="sc-cSaEAk cdhOGu"/></picture></div><div class="sc-beKSRx hHCGQd"><button aria-disabled="false" class="ydscr__sc-17sr1bx-0 ydscr__sc-17sr1bx-2 hkXxLi eEigQy"><span class="ydscr__sc-17sr1bx-7 evfPYu yds-button__content">Öppna bildvisare</span></button></div></div></div><figcaption class="sc-fCSSOr kGprtX"><span>Idén om labbodlat kaffe låter superintressant, säger John Söderlund, vd på kafferosteriet Rost i Helsingfors.</span><span> Bild: Terhi Liimu/Yle</span></figcaption></figure></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Söderlund konstaterar att kaffepriset har varierat kraftigt också i historien.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Just nu är kaffet dyrt, men Söderlund frågar sig om det kan vara lönsamt att producera laboratoriekaffe om priset går ner.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Det är frågor som Heiko Rischers forskarteam ännu inte har entydiga svar på.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO kvEugl"><div class="sc-mhnyt eHnoUT"><div class="sc-eEZNFi fgBiQO"><div class="sc-ccGyIz bXgLru"><div data-testid="video-player" class="sc-incsXD eVBFQr"><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/13-67-4337d6be4d46478cac266e6fa98226ae 2x,https://images.cdn.yle.fi/image/upload/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-4337d6be4d46478cac266e6fa98226ae 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_2.0/q_auto:eco/f_auto/fl_lossy/13-67-4337d6be4d46478cac266e6fa98226ae 2x,https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-4337d6be4d46478cac266e6fa98226ae 1x"/><img alt="" src="https://images.cdn.yle.fi/image/upload/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/13-67-4337d6be4d46478cac266e6fa98226ae" class="sc-dgqNhM bGVFru"/></picture></div></div></div><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3850,w_2566,x_1561,y_0/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1743165158/39-144313067e6969ad717d 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3850,w_2566,x_1561,y_0/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743165158/39-144313067e6969ad717d 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3248,w_5775,x_0,y_363/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1743165158/39-144313067e6969ad717d 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3248,w_5775,x_0,y_363/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743165158/39-144313067e6969ad717d 1x"/><img alt="Forskaren Heiko Rischer håller i en kaffeplanta i VTT:s laboratorium." src="https://images.cdn.yle.fi/image/upload/c_crop,h_3248,w_5775,x_0,y_363/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743165158/39-144313067e6969ad717d" class="sc-dgqNhM cOMtfQ"/></picture></div></div><div class="sc-bKQnVP jpXOve"><div class="sc-kwyjwL ca-ddAM scrollover-content"><div class="sc-cUDvSk iJTbOZ"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Heiko Rischer säger att det skulle behövas kaffeexperter för att utveckla produkten vidare.</p></div></div></div><div class="sc-bKQnVP fKqrJW"><div class="sc-kwyjwL ca-ddAM scrollover-content"><blockquote class="sc-dQVXVP loMyi"><svg aria-hidden="true" fill="var(--yds-color-text-default, #131415)" stroke="none" height="32" role="img" viewBox="0 0 31 19" width="32"><path d="M0.996094 18.9644L3.29009 0.982422H15.5741L10.3201 18.9644H0.996094ZM15.4261 18.9644L17.7201 0.982422H30.0041L24.7501 18.9644H15.4261Z"></path></svg><p class="sc-ktvNQe sc-fxOFue hUYdmX cKeytt">Kaffe är i grunden en njutningsprodukt och lyxvara, och då är smaken central, också variationen i smakerna</p><p class="sc-ktvNQe sc-bnKOtV hUYdmX irkSCk">Heiko Rischer, forskare vid VTT</p></blockquote></div></div></div></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Det görs konsumentstudier om labbkaffet och enligt Heiko Rischer är det i synnerhet yngre personer som är intresserade och vill testa det.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Myndighetsprocessen för att godkänna laboratoriekaffet som livsmedel beräknas ta ungefär fyra år från att någon aktör tar sig an projektet.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">– Den dagen labbkaffe klassas som livsmedel skulle jag älska att göra en provrostning och testa att sälja produkten, säger rosteriföretagaren John Söderlund.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><h2 class="sc-flQbIK iMPmBE yle__article__heading yle__article__heading--2">”Skulle gärna se labbkaffe i butikshyllorna någon dag”</h2></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Förhoppningen vid VTT är att kommersiella aktörer ska fatta tycke för labbkaffet och börja producera det.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Heiko Rischer säger att det har grundats uppstartsföretag som jobbar med att kommersialisera labbkaffe.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">– Vår uppgift som forskningsinstitut är inte att skapa slutprodukten, men vi skulle gärna se labbkaffe i butikshyllorna någon dag, säger han.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph"><strong class="sc-fQMTnL jFPcdh yle__article__strong">Mari Outinen-Lahti,</strong> som ansvarar för produktutvecklingen av kaffe vid Paulig, säger att företaget tillsammans med sina samarbetspartners satsar på att utveckla kaffegrödor som bättre klarar av klimatförändringarna för att kunna säkerställa att det finns kaffe också i framtiden.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">På längre sikt kan cellulärt jordbruk och labbodlat kaffe också vara ett alternativ, säger hon.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO kvEugl"><div class="sc-mhnyt eHnoUT"><div class="sc-eEZNFi fgBiQO"><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_2600,w_1733,x_3428,y_369/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1743144936/39-144274867e6472d04de7 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_2600,w_1733,x_3428,y_369/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743144936/39-144274867e6472d04de7 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_2919,w_5191,x_0,y_256/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1743144936/39-144274867e6472d04de7 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_2919,w_5191,x_0,y_256/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743144936/39-144274867e6472d04de7 1x"/><img alt="Petriskolar med biomassa i ett laboratorium i Otnäs Esbo." src="https://images.cdn.yle.fi/image/upload/c_crop,h_2919,w_5191,x_0,y_256/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743144936/39-144274867e6472d04de7" class="sc-dgqNhM bGVFru"/></picture></div><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3783,w_2522,x_1973,y_0/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1743144936/39-144274967e6472d07d4f 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3783,w_2522,x_1973,y_0/ar_0.6666666666666666,c_fill,g_faces,h_1150,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743144936/39-144274967e6472d07d4f 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3191,w_5674,x_0,y_38/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1743144936/39-144274967e6472d07d4f 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3191,w_5674,x_0,y_38/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743144936/39-144274967e6472d07d4f 1x"/><img alt="Forskaren och bioteknikern Heiko Rischer vid VTT håller i en behållare med biomassa i laboratoriet i Otnäs." src="https://images.cdn.yle.fi/image/upload/c_crop,h_3191,w_5674,x_0,y_38/ar_1.7777777777777777,c_fill,g_faces,h_1012,w_1800/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743144936/39-144274967e6472d07d4f" class="sc-dgqNhM cOMtfQ"/></picture></div></div><div class="sc-bKQnVP jpXOve"><div class="sc-kwyjwL ca-ddAM scrollover-content"><div class="sc-cUDvSk iJTbOZ"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">I laboratoriet i Otnäs jobbar forskarna också med att odla bär, chili, avokado och kakao från celler på samma sätt som labbkaffet.</p></div></div></div><div class="sc-bKQnVP fKqrJW"><div class="sc-kwyjwL ca-ddAM scrollover-content"><blockquote class="sc-dQVXVP loMyi"><svg aria-hidden="true" fill="var(--yds-color-text-default, #131415)" stroke="none" height="32" role="img" viewBox="0 0 31 19" width="32"><path d="M0.996094 18.9644L3.29009 0.982422H15.5741L10.3201 18.9644H0.996094ZM15.4261 18.9644L17.7201 0.982422H30.0041L24.7501 18.9644H15.4261Z"></path></svg><p class="sc-ktvNQe sc-fxOFue hUYdmX cKeytt">Jag tror att labbodlat kaffe eller kakao kommersialiseras först, för de är dyra redan nu. Där är det lättare att göra labbodlingen ekonomiskt lönsam</p><p class="sc-ktvNQe sc-bnKOtV hUYdmX irkSCk">Heiko Rischer, forskare i bioteknik</p></blockquote></div></div></div></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><h2 class="sc-flQbIK iMPmBE yle__article__heading yle__article__heading--2">”Kunde användas för snabbkaffe”</h2></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Rosteriföretagaren John Söderlund föreslår att labbkaffet kunde användas för snabbkaffe.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Då kanske smaken inte är lika central som i artesankaffe, men allt beror på hur mycket produkten kostar att producera jämfört med det billigaste kaffet som odlas nu, konstaterar han.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Det finns också andra idéer kring bönlöst kaffe, som lupinkaffe eller maltkaffe till exempel.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Ett annat alternativ är precisionsfermentering där man använder en annan gröda, till exempel havre, och så odlas den i en biorektor.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">– Det smakar och luktar som kaffe, men är inte baserat på kaffecellen, säger hållbarhetsforskaren <strong class="sc-fQMTnL jFPcdh yle__article__strong">Anne Charlotte Bunge</strong>.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><figure class="sc-jcvEFQ hSACyE yle__article__figure"><script type="application/ld+json">{"@id":"7-10074961","@context":"https://schema.org","image":{"@type":"ImageObject","description":"Om labbkaffet är praktiskt att använda men dyrare att producera än traditionellt kaffe tror rosteriföretagaren John Söderlund inte att det finns en plats för det på marknaden.","copyrightHolder":"Max Kivivuori/Yle","url":"https://images.cdn.yle.fi/image/upload/ar_1.0,c_fill,g_faces,h_767,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/39-144241167e55166de689","keywords":"kaffe,VTT,laboratorier"}}</script><div class="sc-jIiDBi sc-lncAYT krYthw cMcBgz"><div class="sc-gtlvkJ ddgSYf"><div class="sc-jHswkR cEPfYZ"><picture><source data-testid="source-for-S" media="(max-width: 767px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3484,w_3484,x_826,y_1/ar_1.0,c_fill,g_faces,h_767,w_767/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1743081884/39-144241167e55166de689 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3484,w_3484,x_826,y_1/ar_1.0,c_fill,g_faces,h_767,w_767/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743081884/39-144241167e55166de689 1x"/><source data-testid="source-for-M" media="(min-width: 768px)" srcSet="https://images.cdn.yle.fi/image/upload/c_crop,h_3484,w_3484,x_826,y_1/ar_1.0,c_fill,g_faces,h_878,w_878/dpr_2.0/q_auto:eco/f_auto/fl_lossy/v1743081884/39-144241167e55166de689 2x,https://images.cdn.yle.fi/image/upload/c_crop,h_3484,w_3484,x_826,y_1/ar_1.0,c_fill,g_faces,h_878,w_878/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743081884/39-144241167e55166de689 1x"/><img alt="Rostat cellodlat kaffe i en vit kaffekopp i VTT:s laboratorium i Esbo." src="https://images.cdn.yle.fi/image/upload/c_crop,h_2940,w_5228,x_0,y_228/ar_1.7777777777777777,c_fill,g_faces,h_493,w_878/dpr_1.0/q_auto:eco/f_auto/fl_lossy/v1743081884/39-144241167e55166de689" loading="lazy" class="sc-cSaEAk cdhOGu"/></picture></div><div class="sc-beKSRx hHCGQd"><button aria-disabled="false" class="ydscr__sc-17sr1bx-0 ydscr__sc-17sr1bx-2 hkXxLi eEigQy"><span class="ydscr__sc-17sr1bx-7 evfPYu yds-button__content">Öppna bildvisare</span></button></div></div></div><figcaption class="sc-fCSSOr kGprtX"><span>Om labbkaffet är praktiskt att använda men dyrare att producera än traditionellt kaffe tror rosteriföretagaren John Söderlund inte att det finns en plats för det på marknaden.</span><span> Bild: Max Kivivuori/Yle</span></figcaption></figure></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Anne Charlotte Bunge är doktorand vid Stockholm Resilience Centre vid Stockholms universitet. Hon tror inte att labbkaffe helt kommer att ersätta traditionellt odlat kaffe.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">Men eftersom kaffeproduktionen kommer att fortsätta minska på grund av klimatförändringarna, behöver kaffedrickare vänja sig vid alternativa produkter.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph">– Kaffe är en lyxvara och det har kanske varit för billigt under de senaste decennierna. Vi behöver se till att det finns alternativ, men de kommer inte att ersätta det bästa kaffet, säger hon.</p></div></div><div class="sc-kVFJWv eicohZ"><div class="sc-bAomZO jAkRlu"><p class="sc-ktvNQe sc-WwxRR hUYdmX eUVjgm yle__article__paragraph"><strong class="sc-fQMTnL jFPcdh yle__article__strong">Hur förhåller du dig till att livsmedel odlas och produceras i labb och vilka tankar väcker det hos dig? 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Han är en av dem som fått smaka på kaffet.","type":"text"},{"text":"Enligt honom liknar laboratorieversionen traditionellt kaffe i smak till ungefär 80 procent. 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Nästa steg är sedan att lägga lösningen i en bioreaktor. 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Hon tror inte att labbkaffe helt kommer att ersätta traditionellt odlat kaffe.","type":"text"},{"text":"Men eftersom kaffeproduktionen kommer att fortsätta minska på grund av klimatförändringarna, behöver kaffedrickare vänja sig vid alternativa produkter.","type":"text"},{"text":"– Kaffe är en lyxvara och det har kanske varit för billigt under de senaste decennierna. Vi behöver se till att det finns alternativ, men de kommer inte att ersätta det bästa kaffet, säger hon.","type":"text"},{"text":"**Hur förhåller du dig till att livsmedel odlas och produceras i labb och vilka tankar väcker det hos dig? Kommentera!**","type":"text"},{"type":"links","links":[{"external":{"url":"https:\u002F\u002Fyle.fi\u002Fa\u002F7-10074381"},"internal":{"id":"7-10074381"},"title":"Rosteriföretagare om stigande kaffepriser: ”Drick mindre men bättre kaffe”","datePublished":"2025-03-16T06:30:12+0200","subject":{"description":{"fi":"taloudelliset ilmiöt","sv":"ekonomiska fenomen","en":"economic accomplishments","ru":null,"se":null},"exactMatch":["finto:http:\u002F\u002Fwww.yso.fi\u002Fonto\u002Fkoko\u002Fp36268","wikidata:Q160151","freebase:\u002Fm\u002F01d_1l","leiki:focus100k_na_672642"],"updated":"2025-01-30T10:59:19+02:00","alternativeIds":["18-35895","18-68","18-146832","18-90053","18-215574"],"title":{"fi":"hinnat","sv":"priser","en":"prices","ru":null,"se":"hattit"},"types":["MainConcept","Concept"],"id":"18-208996","contentHits":2088,"shortTitle":{"fi":null,"sv":null,"en":null,"ru":null,"se":null}},"headline":{"video":{"type":"video","id":"1-73978904"},"image":{"alt":"På bilden står en person på en plats där det finns säckar med kaffebönor och personen har på sig en mörkfärgad t-skjorta med texten \"Helsinki Rost Coffee Roasting\".","source":"Terhi Liimu \u002F Yle","aspect":1,"caption":"John Söderlund har jobbat inom kaffebranschen i över 20 år och han säger att de senaste åren har varit turbulenta med flera kriser.","id":"39-143632867d436ff97829","type":"image","alts":[{"language":"fin","value":"Kuvassa henkilö seisoo kahvipapusäkkien edessä ja hänellä on päällään tummanvärinen T-paita, jossa lukee \"Helsinki Rost Coffee Roasting\"\"."},{"language":"swe","value":"På bilden står en person på en plats där det finns säckar med kaffebönor och personen har på sig en mörkfärgad t-skjorta med texten \"Helsinki Rost Coffee Roasting\"."}],"blurhash":"LPFi0[$wx]r?_NkqX9n%E3t9RPoz","tags":[{"label":[{"language":"fin","value":"kahvi"},{"language":"sme","value":"gáffe"},{"language":"swe","value":"kaffe"}],"extId":"18-219702"},{"label":[{"language":"fin","value":"kahvinpaahtimo"},{"language":"swe","value":"coffee roaster"}],"extId":"18-328144"}],"copyright":[{"language":"und","value":"Terhi Liimu \u002F Yle"}],"crops":[{"name":"16:9","aspect":1.78,"coordinates":{"x":1554,"y":162,"width":4074,"height":2291}},{"name":"2:3","aspect":0.67,"coordinates":{"x":2587,"y":0,"width":2551,"height":3827}},{"name":"1:1","aspect":1,"coordinates":{"x":2163,"y":117,"width":3285,"height":3285}}],"height":3827,"licence":{"id":"6","name":[{"language":"und","value":"Yle"}],"properties":[]},"created":"2025-03-14T16:02:39+02:00","modified":"2025-03-15T14:15:43+02:00","version":"1741966623","width":5852,"recommendedFormat":"jpg"},"short":"Små rosterier kan gynnas av stigande kaffepriser","full":"Rosteriföretagare om stigande kaffepriser: ”Drick mindre men bättre kaffe”"}}]}],"subjects":[{"description":{"fi":"tutkimustoiminta","sv":"forskningsverksamhet","en":"research work","ru":null,"se":null},"exactMatch":["leiki:focus100k_na_4048","freebase:\u002Fm\u002F06cs1","wikidata:Q42240","finto:http:\u002F\u002Fwww.yso.fi\u002Fonto\u002Fkoko\u002Fp36376"],"updated":"2025-01-30T11:19:17+02:00","alternativeIds":["18-146495","18-204805","18-211346","18-22691","18-369","18-37453"],"title":{"fi":"tutkimus","sv":"forskning","en":"research","ru":null,"se":"dutkamuš"},"types":["MainConcept","Concept"],"id":"18-214216","contentHits":14811,"shortTitle":{"fi":null,"sv":null,"en":null,"ru":null,"se":null}},{"description":{"fi":"juomat, nautintoaineet","sv":"drycker, njutningsmedel","en":"","ru":null,"se":null},"exactMatch":["finto:http:\u002F\u002Fwww.yso.fi\u002Fonto\u002Fkoko\u002Fp48225","wikidata:Q8486","freebase:\u002Fm\u002F02vqfm","finto:http:\u002F\u002Fwww.yso.fi\u002Fonto\u002Fkoko\u002Fp48285","leiki:focus100k_na_1618"],"updated":"2025-01-30T10:58:55+02:00","alternativeIds":["18-35522","18-25966","18-144684","18-211481","18-133","18-4559"],"title":{"fi":"kahvi","sv":"kaffe","en":null,"ru":null,"se":"gáffe"},"types":["Concept"],"id":"18-219702","contentHits":2202,"shortTitle":{"fi":null,"sv":null,"en":null,"ru":null,"se":null}},{"description":{"fi":"Elintarviketeollisuus & elintarvikkeiden ja juomien valmistus","sv":"Livsmedelsindustri & tillverkning av mat och drycker","en":null,"ru":null,"se":null},"exactMatch":["leiki:focus100k_na_29678"],"updated":"2020-07-30T11:31:24+03:00","alternativeIds":[],"title":{"fi":"Teen ja kahvin valmistus","sv":"Tillverkning av te och kaffe","en":"Manufacture of Tea and Coffee","ru":null,"se":null},"types":["Concept"],"id":"18-58129","contentHits":176,"shortTitle":{"fi":null,"sv":null,"en":null,"ru":null,"se":null}},{"description":{"fi":"Teknologian tutkimuskeskus VTT Oy, vuosina 1942–1972 Valtion teknillinen tutkimuslaitos ja 1972–2010 Valtion teknillinen tutkimuskeskus, on suomalainen valtion omistama teknillinen tutkimuskeskus. 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