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Inside Cocoa

By: Sophie Rochard and Gerard George, Cargill Flavors Systems
Posted: March 21, 2011, from the April 2011 issue of P&F magazine.

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  • From P&F Magazine
  • April 2011 issue, pg 36
  • 4 pages

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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, but you can purchase the full-text version.