CHOCOTEC UPDATE
News from science – On the stages of CHOCOTEC
In this issue of “News from the world of science – On the CHOCOTEC stage”, we take a look at innovative research approaches in chocolate production.
Prof. Elena Simone
European Research Council fellow at Politecnico di Torino, IT
Formulation of vegan chocolate using vegetable-based fat blends: Analysis of the effects of the chemical composition of edible fats on crystallization.
The EU chocolate market is growing steadily, but production causes high CO₂ emissions and resource consumption, which is why sustainable alternatives are being sought. In this study, the crystallization behavior of vegetable fat blends (CBE and MFE) was investigated to evaluate their suitability for vegan chocolate, using methods such as X-ray scattering and calorimetry to analyze their molecular composition and physical properties.
Jose Manuel Moreno
The Andalusian Institute of Agricultural, Fisheries, Agrifood and Organic Production Research and Training, ES
Observation of changes in the volatility profile of Equadorian cocoa during different steps of traditional on-farm processing
