ISM 2019
Date
27 Jan 2019 - 30 Jan 2019
Organizer
Koelnmesse GmbH
Website
Confectionery
Unlocking cocoa potential: Nestlé taps fermentation and upcycles fruit parts to transform waste into flavor
The cocoa industry is reeling from the effects of climate change, leading to lower yields and higher production costs. In response, Nestlé’s novel technique to boost cocoa fruit yields by up to 30% unlocks the...
Confectionery
Barry Callebaut: Exploring cell culture as a “valuable complement” to traditional cocoa
Barry Callebaut has partnered with the Zurich University of Applied Sciences (ZHAW), Switzerland, to explore cocoa cell culture technology to create an alternative source of cocoa, develop unique chocolate flavor profiles, and...
Confectionery
Mitigating cocoa challenges: Nestlé develops new method that uses 30% more cocoa fruit
Nestlé has developed a patented technique that uses up to 30% more of the cocoa fruit to make chocolate, aiming to reduce waste and increase value for cocoa farmers. The method is currently at the pilot stage.
