Danielle Beurteaux

The cocoa industry produced nearly 4.9 million tons of cocoa in 2020, most of which is used for chocolate. However, cocoa production also generates many byproducts that mostly are treated as waste. But new research from Brazil suggests some of those byproducts could be exploited as ingredients or food products in their own right.

One example is cocoa honey, which presents a novel flavor and has potential both as a stand-alone product and as an ingredient. Recent research identifies cocoa honey’s …

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Danielle Beurteaux is a journalist who writes about science, technology, and food (@daniellebeurt and linkedin.com/in/daniellebeurteaux).