Science

Dear Devanshu, Yes, it is true that the Innovation of LPU's Bio-Science scientists made a remarkable contribution to the Chocolate Industry. Late with antioxidant properties. The invention relates to innovative method of processing cocoa beans using double fermentation to modify the cocoa beans flavour profile and antioxidant property. LPU scientists patented Innovative methodology is certain to enthral chocolate fans-be these children, adults or old ones. Seeking to file the patent in other countries as well, the PCT (Patent Cooperation Treaty) for the same has already been filed by LPU. In order to prevent artificial flavours, LPUs patented innovative method is to add natural flavours. It will be by processing cocoa beans, and by adding their own extracted original flavours in the chocolates. In addition, it helps on enhancing the antioxidant property present in the product. The antioxidants in cocoa have been linked to impressive health benefits, including less inflammation and reduced risk factors for heart disease. The new product will also have a potential to lower the risk of developing overweight and obesity. I hope this helps
Thanks!