B.E.

Hi, I will share it with you. Researchers and Scientists at Lovely Professional University (LPU) announced that they have developed a new method to process cocoa beans using double fermentation and produce 100 percent natural fruit-flavored chocolates with at least 40 percent higher antioxidant properties. The existing methods of manufacturing fruit-flavored chocolates use synthetic fruit flavors which may have adverse effect on consumers health, especially children. The University has been granted a patent for the innovation by the India Patent Office, Government of India. The process of double fermentation, along with boosting the antioxidant properties of cocoa, enables the use of natural fruit flavors as well and offers better texture to the chocolate. LPUs patented method of double fermentation enables chocolatiers to process cocoa beans and add their own naturally extracted flavors in chocolates. Under the process, cocoa beans are fermented using fruit pulp or rind (peel). This double fermentation process utilizes the indigenous microflora present in the pulp /rind and provides natural fruit flavoring to the chocolates. This leads to the enhancement of natural antioxidant properties present in cocoa beans as well. The additional antioxidants generated are good for health and offer benefits like reduced risk of heart diseases, type 2 diabetes, inflammation, and many more.