Barry Callebaut and Nizo Join Forces

The project combines the cocoa knowledge of Barry Callebaut and the understanding as well as applied food technology knowledge of NIZO on food systems in water. Hereto product characteristics and processing parameters will be coupled.

09/10/06 The major chocolate producer Barry Callebaut and independent research company NIZO food research have embarked on a project to investigate the solubility of cocoa powder. This project aims to deliver the technological capabilities enabling the development of new products and innovations in the cocoa business, ranging from more stable hot chocolate drinks to cocoa sauces.

Until now solubility, and unpredictable rheology, of cocoa in water has been one of the major bottlenecks in product development. To be more precise, the full physico-chemical behaviour of cocoa powders in water has never been well studied nor described and nowadays cocoa powder in water still sediments to the bottom. To achieve the technology platform for new cocoa innovations, a 3 year project has been set up, combining the extensive cocoa knowledge of Barry Callebaut and the fundamental understanding as well as applied food technology knowledge of NIZO on food systems in water. Hereto product characteristics and processing parameters will be coupled to elucidate the key components and parameters that causes the current bottlenecks.

This research should therefore meet the needs of all the different segments in the food industry dealing with cocoa: the dairy, sugar & chocolate confectionery, biscuit & bakery, ice cream & desserts, and finally the breakfast and snacking market.

The project is largely financed through a Dutch subsidy agreement, and is supported by the main players in the cocoa industry. They also participate in the external advisory committee for the project. The project will therefore benefit the whole cocoa and chocolate industry.

According to Herwig Bernaert of Barry Callebaut: “As an innovative cocoa and chocolate producer we are constantly working to find new ways to make our products even more tastefull and more convenient. A structured co-operation with leading scientific institutes like NIZO food research helps Barry Callebaut to fulfill the market needs and to give innovative solutions to our customers.”

Project leader Igor Bodnár of NIZO food research: “Cocoa has been well known since the Aztecs but the science behind the physical behaviour of cocoa powder is only just emerging. The interplay between processing, colloid physics, chemistry and application is the perfect combination to translate the current empirical process into a food engineers approach.”