Barry Callebaut, VIB and KU Leuven optimize cocoa fermentation process
Inspired by Belgian beer brewers
18-Mar-2015 -
The Barry Callebaut Group, VIB (Flanders Institute for Biotechnology) and KU Leuven (University of Leuven), with the support of IWT (Agency for Innovation by Science and Technology-Flanders), managed to improve the process of cocoa fermentation. Building on techniques inspired by Belgian brewers, ...
cocoa
fermentation
Saccharomyces cerevisiae
+1