Nestlé has unveiled a new approach that could reshape chocolate production worldwide. With cocoa yields under pressure from climate change, Nestlé is testing a new technique to reduce waste and boost production. The method makes use of cocoa fruit parts typically discarded, without changing the flavor consumers expect.
Highlights
- Nestlé’s new patented technique utilizes parts of the cocoa fruit usually gone to waste.
- The technique could provide a timely response to challenges facing global chocolate makers.
- The technique also gives farmers time to focus on good agricultural practices.
Nestlé’s R&D Develops Method to Counter Worldwide Chocolate Crisis
This year, cocoa supplies have dropped sharply due to climate impacts, crop disease, and shifting market conditions. This gave rise to an increased cost of chocolate, leading to rising concerns within the industry. In response, Nestlé researchers began exploring alternatives and developed a new process.
The R&D experts at Nestlé have developed a patented technology that looks beyond traditional chocolate-making methods. Focusing on the underutilized parts of the cocoa fruit, they set out to create a method that could overcome the existing global crisis. The process uses every part of the cocoa pod in a streamlined production cycle.
Through this method, they are not only able to utilize the whole fruit but also save time. All this is done without compromising the taste of chocolate.
Using the Complete Cocoa Fruit
The traditional method of producing chocolate follows harvesting the beans inside the cocoa pod. The beans are then fermented, dried, roasted, and ground into a liquor to make chocolate. But in this process, the pulp, placenta, and pod husk of the cocoa fruit are left unused.
The new method created by Nestlé collects everything inside the pod as a wet mass. The mass is then fermented, ground, roasted, and dried to make chocolate flakes. Fermentation helps develop the chocolate flavor, while the dried flakes are then used in production. All this without compromising on the taste of chocolate loved by the world.
“With climate change increasingly affecting cocoa yields around the world, we are exploring innovative solutions that could help cocoa farmers maximize the potential of their harvests,” said Louise Barrett, Head of the Nestlé Research and Development Center for Confectionery in York, UK. “This groundbreaking technique utilizes more of the fruit, while enabling us to provide delicious chocolate to our consumers. While this project is still at a pilot stage, we are currently exploring how to apply this innovation at a larger scale.”
This new technique utilizes up to 30% more of the fruit than when using traditional methods. It also frees up the farmers’ time, giving them more time to focus on agricultural practices to improve yield. The innovation comes as the chocolate industry faces mounting pressure from supply shortages.
