Cocoa champion

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Related tags: Chocolate, Cocoa butter, Adm cocoa

Two leading European food industry associations have named ADM
Cocoa's De Zaan cocoa liquor as the standard in joint research on
chocolate production.

Two leading European food industry associations - the IVLV (Industrievereinigung für Lebensmitteltechnologie und Verpackung) and the FhIVV (Fraunhofer-Institut for Production Technology and Packaging) - have named ADM Cocoa's De Zaan cocoa liquor as the standard in joint research on chocolate production. This endorsement follows analytical and sensory experiments on a range of commercially available cocoa liquors.

G. Ziegleder, head the food technology at FhIVV said: "Premium quality cocoa liquor is a critical factor in chocolate production, so we use only the highest quality cocoa liquor in our research trials. De Zaan cocoa liquor has proved itself as the optimal raw material for the production of milk and bitter chocolate and we now plan to use it in a number of other projects."

Cocoa liquor is the key raw material for chocolate production and plays a predominant role in determining the ultimate flavour - or personality - of the chocolate. It also can be used as an alternative to cocoa powder in applications such as ice-cream, ice-cream coatings, bakery products, chocolate drinks and in desserts.

ADM Cocoa​ , a world-leading producer of cocoa products, supplies a rich pallet of cocoa liquors from a wide variety of bean sources. Tailor-made speciality cocoa liquors are also available, which offer manufacturers guaranteed consistency, accuracy and a point of differentiation with unique house blends. ADM Cocoa also offers an extensive range of cocoa powders and butters.

The Industrievereinigung für Lebensmitteltechnologie und Verpackung​ (IVLV) currently comprises of about 150 international members from the food, packaging and mechanical engineering sectors.

The Fraunhofer Institute for Production Technology and Packaging​ (FhIVV) is one of the 50 institutes of the German Fraunhofer Society and conducts contract research and development work for industry. The FhIVV has approximately 120 employees, with 10 employees engaged in the field of chocolate technology.

Related topics: Ingredients, Cocoa & Sugar

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