Description
Ieme Blondeel, Barry Callebaut. Presented at the 2014 conference
Cocoa has not always been the indulgent flavor that we know today. In recent years, a part of the scientific world has been attempting to promote cocoa as a health ingredient.The scientific evidence seems very credible, but it’s unclear if this is what consumers want.Another angle in this recent debate is the influence of cocoa processing.An evolution towards “healthier” cocoa does not really seem to match with the cocoa-processing trend that developed during the last 100 years. In this paper, an attempt is made to give an overview of the marketing value and the purpose of the use of cocoa throughout the years
