Cocoa and dairy sectors harness technology to transform traceability
21 Jul 2020 --- The pace of innovation has been picking up in recent years as advanced technology continues to revolutionize almost every aspect of the way we live our lives – including shopping and eating. Developments from blockchain to processing breakthroughs have been shaking up the F&B industry, with Ingredia, Olam and Barry Callebaut telling FoodIngredientsFirst how they have embraced cutting-edge innovations to stay ahead of the game. In particular, the chocolate arena is getting an upgrade as technology taps into naturality and traceability demands.
“Food technologies are an essential part of the food industry to keep up with consumers seeking simplicity while shopping and consuming. These technologies change really fast due to the global change in lifestyles that are getting more active. The [technologies encompass] ways to optimize the process of making the finished products to new consumer experiences that will respond to their needs,” says José Luis Pinedo Rivera, Product Manager for Food Industry at Ingredia.
Another reason why food technologies are essential is to keep pace with increasing consumer demands about wanting to know how products are made, where ingredients come from, and what is really behind the brands. Wouter Stomph, Head of North America Ingredient Development and Innovation at Olam Cocoa, adds that food technologies are about innovating to make sure the company can create the best quality and flavor ingredients. 
“That might mean different things at different stages of the supply chain. At our processing plants, it means working with experts from our innovation centers to develop the best processing techniques that can help us create innovative products and fresh applications for our portfolio of cocoa ingredients. It also means building on the heritage and expertise of our brands like deZaan, which has been at the forefront of cocoa processing techniques for over 100 years,” Stomph explains.
However, he notes that food technologies are not just limited to R&D labs or the factory floor, with Olam Cocoa increasingly looking to use technology beyond the processing stages. The company’s teams are now harnessing technology in their work with cocoa farmers to better understand how the beans are grown and effectively work with them to improve the yield and quality of their cocoa crops. According to Stomph, this ultimately results in a better quality final product for customers.
Other corners of the F&B sector are also playing with technology, with lab-grown protein being a key area for this to shine. Mosa Meat is continuing its journey toward commercial production of cultured beef following its latest financing round that saw the Bell Food Group invest a further €5 million (US$5.6 million). Meanwhile, Solar Foods, a producer of protein “made from thin air” recently released an online interactive map, which enables viewers to see the best locations for future protein production on Earth. Notably, Redefine Meat is experimented with creating plant-based meat using a 3D printer.
For Ingredia, technology is used as a way to respond to consumer demands for traceability and transparency.Bolstering transparency within dairy
For Ingredia, technology is used as a way to respond to consumer demands for traceability and transparency. The company has developed a range of UHT milk that comes with a dynamic QR code printed directly on the bottle. “This shows the full traceability of the milk from the farm to the bottle and the digital audit in real-time of the eco-responsible specifications of our premium UHT milk,” explains Pinedo.
He adds that the technology is also found on the company’s range of sustainable ingredients made from the same eco-responsible milk collection. “All of this is possible thanks to the blockchain technology developed with our partner Connecting Food. Technology helps us link each block of the dairy chain, as well as trace and audit each step of it without worrying about the accuracy of the data.”
The project was inspired by the transparency demands of consumers wanting to know how the products are made and what is really behind the brands. “Thus, we wanted to highlight that we have nothing to hide, but a lot to show about how every manufacturer can be fully transparent. This is in order to reassure their consumers with their premium quality products,” details Pinedo.
While many consumers are also seeking naturality or products perceived as artisanal, Pinedo states that the use of technology is not at odds with this. “We are not modifying our process of manufacturing our eco-responsible UHT milk range or dairy ingredients by adding the blockchain technology. We are showing how good products are made and in the most natural way.”
Traceable treats
Wouter Stomph (left) details how traceability is a key concern in the chocolate industry.
Traceability is also a key concern in the chocolate industry, which has historically been troubled by links to modern day slavery, child labor and deforestation. Olam is addressing some of these concerns by introducing traceability technology across its supply chain with the Olam and Farmers Information System (OFIS), through which it can record the agricultural practices of individual farms.
“Consumers are increasingly interested in the story behind their chocolate; that’s part of the reason we’re seeing growth in the market for single-origin chocolates. Creating chocolate products that offer the levels of traceability customers expect at scale relies on technology,” notes Stomph.
OFIS can also create tailored farm development plans for each farmer to help them make the most of their land. This comes with personalized advice and recommendations to improve quality and yield and produce better quality cocoa beans as a result, as well as allowing the company to track cocoa right back to the farm gate or cocoa growing community it came from. Additionally, the Olam Direct App enables farmers to have up-to-date market information and be able to sell cocoa at market prices from their smartphone.
“The biggest challenge for the cocoa sector is ensuring a sustainable supply chain. This means one that is beneficial for all members of the supply chain, from the farmers to the consumers, and [not] one that is harmful to our planet. Technology has enabled us to make huge strides in creating a traceable and sustainable cocoa bean supply,” Stomph continues.
Chocolate industry innovates with technology
Barry Callebaut recently launched personalized 3D-printed chocolate.
The chocolate sector is also using technology to develop novel products that address various consumer demands, including naturality. Stomph points to deZaan’s TrueDark cocoa powder, the first ever natural, non-alkalised dark cocoa powder on the market. He explains that darker cocoa powders usually go through the process of alkalization or “dutching,” which changes the acidity of the cocoa nib. While this can help to develop the cocoa powder’s flavor profile and reduce the need for additives, the additional processing runs counter to rising demand for clean labels with ingredients that consumers can easily understand, according to Stomph.
“Through developing new processing technologies, innovation experts at our premium brand deZaan were able to create TrueDark. One of TrueDark’s key benefits is that it can be listed simply as ‘cocoa’ on product labels, rather than ‘cocoa powder processed with alkali’, which allows manufacturers to have simpler, more straightforward ingredient labels that are far more appealing to consumers,” he explains.
Also active in the alkalization-free cocoa space is Barry Callebaut, which launched Natural Dark last summer. The company is also exploring technology with its personalized 3D-printed chocolate, launched in February through its Mona Lisa brand.
“Since launching, we’ve had quite some interest from high-end restaurants, hotels and coffee chains. The launch inspired our customers to think of applications we didn’t imagine when working on the project. There was also quite some interest in purchasing the printer. This technology has become a source of inspiration to our customers,” says Patricia Cas Medina, Global Brand Manager of Mona Lisa.
She adds that the technology currently appeals to a premium market. “It’s not so much a matter of price, but rather the number of pieces an artisan can offer. With the launch of 3D Studio, we were able to offer thousands of pieces at a time. To enter a broader consumer market, we would need to look for a solution to serve millions of pieces,” she concludes.
Other major technological moves in the chocolate space have included the embracing of plant-based ingredients, which present their own challenges. In February, Barry Callebaut debuted 100 percent dairy-free milk chocolate coined “M_lk Chocolate” as part of its new “Plant Craft Indulgence” range, while UK-based Galaxy launched its own vegan bars.
By Katherine Durrell
