Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate
Description
The aim is to produce chocolate 100% composed of de-pulped cocoa beans and pulp, both obtained from the same fruit. Fermentation of de-pulped beans will be defined and pulp will be naturally pre-conditioned allowing drying and application in chocolate aiming at added value along the entire cocoa chain.
Key Data
Projectlead
Deputy Projectlead
Co-Projectlead
Project team
Dr. Amandine André, Ramona Leue, Stefanie Streule
Project partners
Koa Switzerland AG; Chocoladefabriken Lindt & Sprüngli AG
Project status
completed, 09/2021 - 09/2023
Funding partner
Innovationsprojekt / Projekt Nr. 54886.1 IP-LS
Project budget
684'902 CHF