All posts in "Cocoa Processing"
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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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PHENOLS IN COCOA BEAN SHELLS MAY REVERSE OBESITY-RELATED PROBLEMS-STUDY FINDS

By kristina / July 5, 2019

A new study by researchers at the University of Illinois suggests that three of the phenolic compounds in cocoa bean shells have powerful effects on the fat and immune cells, potentially reversing the chronic inflammation and insulin resistance associated with obesity. Visiting scholar in food science Miguel Rebollo-Hernanz and Elvira Gonzalez de Mejia, a professor […]

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EUROPEAN COCOA FORUM TO TAKE PLACE IN LISBON IN SEPTEMBER

By kristina / June 18, 2019

The next European Cocoa Forum will take place in Lisbon, Portugal, 17-20 September 2019. The European Cocoa Forum is organized every three years and gathers more than 200 professionals from the cocoa and chocolate sectors and provides an opportunity to meet and exchange ideas with fellow cocoa professionals. Networking activity will start on 17 September and the […]

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COCOA MAY HELP CURB FATIGUE ASSOCIATED WITH MS

By kristina / March 15, 2019

Cocoa may help curb the fatigue that is typically associated with multiple sclerosis (MS), suggest the results of a small feasibility trial, published online in the Journal of Neurology Neurosurgery & Psychiatry. Cocoa is rich in flavonoids — substances found abundantly in fruit and vegetables and associated with anti-inflammatory properties. If the findings are confirmed […]

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