12 Mar 2015 --- The Barry Callebaut Group, VIB (Flanders Institute for Biotechnology) and KU Leuven (University of Leuven), with the support of IWT (Agency for Innovation by Science and Technology-Flanders), managed to improve the process of cocoa fermentation. Building on techniques inspired by Belgian brewers, the researchers developed a special yeast that unlocks the flavor and aroma precursors in cocoa beans and enriches the chocolate’s full flavor development.