Cocoa bean fermentation is a crucial step in the production of chocolate, significantly influencing the flavor and quality of the final product. This process involves a complex interplay of ...

Kit Tomlinson and Ross Newton, founders of Nukoko, showcased a milk chocolate alternative made from fava beans on the show floor at the Döhler booth. They chose the “incredible legume” for its ...

The collaborative research projects will apply and assess different microbial starter cultures developed for cocoa to develop its characteristic taste and flavour. While bean fermentation normally ...

Once removed from their pods, beans go through a fermentation process at the farm, which can make a huge difference to their flavour. "Cocoa fermentation is a critical process in the production of ...

Headquartered in Kochi, they grow and ferment cocoa on their farms in Kochi and Coimbatore and source wet cocoa beans from progressive farmers in Kerala and Andhra, taking care of the entire post ...

What makes ruby chocolate pink is the specific type of cocoa bean they use to make the chocolate – dubbed the 'ruby bean' – and its fermentation process. This bean is specifically harvested ...

"By using innovative fermentation techniques, Koji flour delivers a 98% lower carbon footprint compared to cocoa and offers substantial cost savings to food producers. This is the circular economy ...