Thermal processing cocoa - a multifaceted challenge
In this presentation, given by NIZO Food Safety expert Robyn Eijlander, various aspects influencing incidental spoilage of UHT chocolate-flavoured beverages are highlighted.
Watch this presentation and find out:
✔️ Information on bacterial spores that may be naturally present in cocoa powder ingredients;
✔️The expected behaviour of bacterial spores during pre-treatment and production;
✔️ The importance of cocoa powder hydration for efficient spores inactivation through thermal processing.
The data and insights presented are the result of a precompetitive industrial consortium project with our collaborators Cargill, Olam, Barry Callebaut, Tetra Pak, HP Hood, FrieslandCampina, Abbott Nutrition and The Coca-Cola Company.
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