BCCC 2011 Annual Conference - Working Together for a Healthy Future
Date
06 Apr 2011 - 08 Apr 2011
Organizer
Food and Drink Federation
Confectionery
Cocoa overfermentation identified as a new source of smoky off-flavors
Scientists in Germany have identified “overfermentation” as an additional cause of smoky off-flavors in cocoa, besides traditional sources, such as smoke contamination during drying. At a time when chocolate...
Confectionery
False confidence? Cocoa research challenges reliability of sustainability audits
A study of cocoa farms in Côte d’Ivoire, the world’s largest cocoa-producing country, has found that sustainability monitoring can be vulnerable to manipulated data. The researchers say their findings raise...
Confectionery
Fermentation emerges as key flavor lever for premium Australian cocoa
Research from the University of Queensland (UQ) suggests Australia’s unique cocoa fermentation environments could help local chocolate producers develop more distinctive flavor profiles and strengthen their position in the...
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