Introduction

The cocoa bean constitutes about 10% of the fruit weight, generating large quantities of waste products, including cocoa pod husk, pulp and cocoa bean shell. These underexploited byproducts represent a huge opportunity to increase income for cocoa growers, reduce food waste and to develop new products. The economic and logistics challenges to realize commercially such potential are however enormous. Additionally, the intrinsic material science of such byproducts, raises a wider range of scientific challenges to be overcome in the exploitation as ingredients in chocolate. This talk reviews some of chemical sciences expertise required to develop sugar from cocoa waste stream into an ingredient suitable to make the first whole cocoa fruit chocolate naturally sweeten with cocoa pulp.

Speakers

• Dr Joselio Vieira Material Science, Nestlé UK & Ireland , United Kingdom

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Venue

Online

Online, United Kingdom

Committee

• John Dawson RSC East Anglia Committee Member, United Kingdom
• Dr Phil Grace RSC East Anglia Committee Chairman, United Kingdom
• Dr Jane Roberts RSC East Anglia Committee Treasurer, United Kingdom

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Contact information

John Dawson
RSC East Anglia Committee
Contact us by email

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