Dear MEL Topic Readers,
How cocoa substitutes could tackle ‘chocflation’
If you like chocolate, you probably are aware that the same chocolate
product has become much more expensive than it was a few years ago. That is
because cocoa prices have experienced an unprecedented surge due to a massive
global supply shortage caused by drier weather conditions, the spread of diseases,
and higher production costs. Chocolate brands, producers, and patissiers are
struggling to maintain the taste, flavor, and affordability of their products
with the precious ingredient, but there is only so much that they can do. Now, help
might be on the way. A Singapore-based startup has developed a new cocoa-free
cocoa powder called PreferChoc. The powder is produced by fermenting and roasting
seeds and grains, whose cost and carbon footprints are significantly lower than
those of real cocoa. The company has also developed coffee bean-free coffee substitutes,
another commodity in short supply. Just like margarine and soy milk, chocolate
and coffee substitutes might become popular substitutes soon.
Read the article and learn about chocolate and coffee substitutes from
Singapore.
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