Researchers optimize cocoa fermentation process

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. With the new yeast Barry Callebaut will now be able to customize the flavor development of cocoa to the specific needs and wants of its customers more than ever.

Read the whole article on Physorg

More from Physorg