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Inside Cocoa

Sophie Rochard and Gerard George, Cargill Flavors Systems

Cocoa (Theobroma cacao) taste is one of hte most elementary and lovable flavors worldwide. The flavor of this so-called "food of the gods" depends on the basics: origin and genetic makeup of the cocoa bean, and how it is handled first in the fields (fermentation and drying) and later in industrialization (roasting and extraction). Beyond the subtlety of the flavor, like most ingredient superstars, cocoa is now linked with health benefits from antioxidants and, more specifically, polyphenols.

This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

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