A pioneering collaboration between Abertay University and food biotech firm Fifermtech has just been announced which has led to the development of anovel ingredient that can be used to support the global lack of cocoa supply.
The resulting product, 'Koji flour', enhances cocoa flavor while minimizing the quantityrequired in chocolate-based products like brownies.
Developed by academics from Abertay’s Department of Built Environment and Life Sciences alongside Fermtech, an Oxford-based firm, Koji flour is made by repurposing spent grains from local breweries and distilleries.
Using a natural ‘Koji’ fermentation technique, the process eliminates the need for agricultural land, making it an environmentally friendly alternative.
Early tests reveal that Koji flour has the ability to reduce up to 30% of the cocoa usage in chocolate products. This, thecompany says, could be stretched to 50% in less than a year with further research.
This new breakthrough not only addressessupply chain issues but can help bringcosts down and introduce more sustainability to the chocolate manufacturing process.
Considering climate change and otherproblems with supply chains, with anincreasingly rising concern over a shortage of supplies, this marks a major breakthrough with the development of Kojiflour.
It is thus hopeful that this is the beginning that will finally take chocolate production globally to resilience and sustainability.
Sources and further reading
Comentários