All posts in "Cocoa Processing"
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UN BACKS CHOCOLATE BAR THAT TAKES A BITE OUT OF POVERTY

By kristina / November 4, 2019

FairChain Foundation has launched a chocolate bar that enables consumers to finance cocoa farmers. The Other Bar is backed by the United Nations Development Programme (UNDP). The aim of the new product is to encourage consumers to help farmers. Produced from organic Ecuadorian cocoa, it gives consumers the chance to take a bite out of poverty by […]

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NEW WHOLEFRUIT CHOCOLATE CUTS WASTE BY USING ENTIRE CACAO FRUIT

By kristina / October 1, 2019

Recipe is the latest innovation from Swiss chocolatier Barry Callebaut. It is being hailed by its manufacturer as the newest chocolate since the hugely popular pink or ruby variety, and aimed unashamedly at the younger generation seeking healthier and more sustainable products. Swiss chocolate maker Barry Callebaut – one of the largest in the world – has launched a new […]

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COCOA: A POTENTIAL SOURCE OF VITAMIN D

By kristina / September 19, 2019

Scientists believe that cocoa and food containing it could provide a potentially valuable source of vitamin D. A research group at Martin Luther University Halle-Wittenberg (MLU) and the Max Rubner-Institut has identified what it described as “a new, previously unknown source of vitamin D2: cocoa and foods containing cocoa have significant amounts of this important nutrient.” According […]

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COCOA BEAN PROCESSING CAN INFLUENCE TASTE OF CHOCOLATE

By kristina / August 30, 2019

New research conducted on the Criollo and Trinitario varieties of noble cocoa revealed that different conditions during fermentation can affect the flavour of the finished fermented beans. The majority of the world’s cocoa production comes from the Forastero varietal, with more research carried out on the Forastero varietal than the Criollo and Trinitario varietals. “Criollo […]

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CACAO VS. COCOA: WHAT’S THE DIFFERENCE?

By kristina / August 22, 2019

Where do cocoa and cacao come from? All chocolate products are derived from the cacao plant, which are clustered in pods and found on Theobroma cacao trees (fun fact: “Theobroma” means “food of the gods” in Greek). When you open up the pod, you’ll find a cacao bean. That bean is processed under low heat […]

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