Cocoa shells offer huge potential as food ingredient

11/15/2013 | ConfectioneryNews.com (France)

Cocoa shells, waste products that are often burned for fuel at cocoa processing factories, actually are rich in fiber and antioxidants and have potential as a food and beverage ingredient, says Barry Kitchen, executive chairman of Daintree Estates. He estimates Daintree is about three months away from commercializing a cocoa shell extract that can be used in beverages and chocolate. Barry Callebaut filed a patent earlier this year for a process that grinds cocoa shells into powder that can be used as a cocoa replacer.

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ConfectioneryNews.com (France)

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