Cocoa shells offer huge potential as food ingredient

11/15/2013 | (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.

View Full Article in: (France)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY