A unique fermentation process developed by an upstart US food technology firm uses mushrooms for reducing the bitterness in cocoa beans. The company believes that this technique could help in reducing sugar content in chocolate candies.
It has been a year since the fermentation process has been launched by the company, MycoTechnology Inc., for reducing bitterness of coffee beans. The company is now planning to expand into the market of cocoa beans, an important segment of the commodity market.
Though the market is small, this technique has good potentials to serve the health conscious group of consumers who keep on looking for low-calorie options.
The company has stated that the mushrooms used for the fermentation process are trained specifically to remove unwanted features of foods and infuse them with the natural benefits of mushrooms.
Industry experts estimate that nearly half of any average milk chocolate bar is made of sugar. Bitterness is a big issue with chocolates and the need for significant portions of sugar to neutralize the bitterness of cocoa beans is a major issue that makes chocolates largely undesirable for health-conscious people.
With the new fermentation process in place, the amount of sugar can be reduced by half of what earlier used to be the standard. The company is in talks of selling the technique to major chocolate manufacturers in the US.
The company is expected to start operating on the new technique and start processing its own cocoa beans, as well as processing cocoa beans on the behalf of its clients.
The process will face competition from the other widely used methods for minimizing bitterness in chocolates, such as the popular Dutching method that makes use of an alkalizing agent to modify bean’s taste.