Fraunhofer Institute for Process Engineering and Packaging IVVIn Brazil agricultural products such as coffee and cocoa have enormous potential for the development of innovative, high-quality foods. Post-harvest processes such as customized fermentation and roasting are the key for generating specific flavor components. However, many aspects have not yet been investigated adequately. The customized selection, storage, and processing of raw materials will allow the development of new flavors and tastes for high-quality products. Both partner institutes have expertise in the identification of flavor components and process development, so allowing the development of innovative chocolate and coffee products at the Fraunhofer Project Center.
Chocolate quality
Since 2004 the consumption of chocolate in Brazil has increased annually by 6%. The climatic conditions in Brazil are, however, not ideal for the quality stability of chocolate products. High air humidity and high average temperatures lead to bloom and accelerated oxidative changes in chocolate products.