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Chocolate is consumed by people of all ages in all segments of society throughout the world. However, recent changes in legislative frameworks, environmental concerns and increasing attention towards sustainability have stimulated the chocolate industry to reconsider their management policy. Current books in the market cover chocolate manufacture without taking into account sustainable practices of production, consumption and market aspects.
Trends in Sustainable Chocolate Production fills this knowledge gap by covering all the important aspects of chocolate industry (manufacture, functionality, sustainability of the supply chain, commercialization aspects and market characteristics) in one reference. Starting with the health outcomes of chocolate and an overview of its manufacture, the book explores techniques to improve the functionality, flavor and microstructure of chocolate, as well as its environmental impact through sustainable practices and supply chains. By connecting research to industry and consumer interests, this text aims to support members of the scientific community, professionals and enterprises working to develop a sustainable chocolate sector.
Dr. Charis M. Galanakis is a multidisciplinary scientist with experience in food and environmental science and technology, innovation and sustainability, industry, and academia. He is the executive director of Galanakis Laboratories, a chemical analysis and innovation center founded in 1925. He has over 20 years of experience in analyzing wine, food, beverages, and environmental samples and at the consulting of related industries and local producers. Dr. Galanakis is also the founder of the Food Waste Recovery Group, based in Vienna, and has served as a freelance expert, evaluator, and monitor of funded projects and proposals (>50 calls) for different bodies, including the European Commission, World Intellectual Property Organization, European Bank for Reconstruction Development, US Department of Agriculture, and the Australian Resource Council, among others.
1. State-Of-The-Art Chocolate Manufacture,- 2. The Taste Development of Cocoa Bean: Evidence From The Tropical Rain Forest To The Table.- 3. Improving Functionality of Chocolate.- 4. Improving The Functionality of Chocolate By Incorporating Vegetal Extracts.- 5. Impact Of Geographical Origin on Chocolate Microstructure, Phase Transition, And Fat Bloom.- 6. Making Cocoa Origin Traceable.- 7. Environmental Impacts of Chocolate Production And Consumption.- 8. Chocolate Industry Sustainable Sourcing Practices.- 9. Sustainability Labeling in The Perception Of Sensory Quality And Consumer Purchase Intention Of Cocoa And Chocolate.- 10. Valuation Strategies for The Biomass Generated While Producing And Transforming Cocoa Into Chocolate.
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