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Science

COCOTEA 59 – COCOA EXTRACT INHIBITS IN VITRO α-GLUCOSIDASE ACTIVITY: THE ROLE OF POLYPHENOLS AND MELANOIDINS

Comunicaffe -
Tagliazucchi D., Bellesia A., Conte A. Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy E-mail: avide.tagliazucchi@unimore.it Studies on the health benefits of...
Cocoa

PUBLICATIONS – The COSA Measuring Sustainability Report: Coffee and Cocoa in 12 Countries

Comunicaffe -
The newly published COSA Measuring Sustainability Report illuminates the salient findings from nearly 18,000 surveys between 2009 to 2013 in Africa, Asia and Latin...
Cocoa

INDIA – Consumers to take center stage in the move towards a sustainable tea industry

Comunicaffe -
AHMEDABAD – Key figures in the tea industry gathered in Ahmedabad, India, on Wednesday to discuss the future of better practices in the sector....
Science

COCOTEA 47 – INDUSTRIAL EXTRACTION & NEW COMPONENT IN COCOA EXTRACT: LUTEOLIN 7- O-Β-D-GLUCOSIDE

Comunicaffe -
Aubanel M.1 Barbeni M.2 Sucan M.3 1 Kerry Flavours France SAS, Z.I. du Plan, BP 82067, 06131-Grasse Cedex, France 2 Kerry, Via Fossata 114,...
Culture

GLOBAL NEWS – Breakthrough for Fairtrade Cocoa Farmers

Comunicaffe -
BONN, Germany – Fairtrade farmers are set for a breakthrough year as Fairtrade International today announced the first commitments to farmers under an innovative...
Science

COCOTEA 46 THE INFLUENCE OF DIFFERENT PROCESS STEPS ON THE RHEOLOGICAL AND MELTING PROPERTIES OF DARK AND MILK CHOCOLATE

Comunicaffe -
Glicerina V.1,2, Balestra F.1 Dalla Rosa M.1,2 Romani S.1,21Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena...
Companies

ICCO – Cocoa supply deficit for the 2012/13 season

Comunicaffe -
LONDON – The Secretariat of the International Cocoa Organization (ICCO) has decided to issue a statement in response to information made public, ahead of...
Science

COCOTEA 45 SPECTROMETRIC AND SPECTROSCOPIC INVESTIGATION OF COLOR DEVELOPMENT IN COCOA BEANS

Comunicaffe -
Milev B.1, Patras M.1, Vrancken G.2, Bernaert H.2, Kuhnert N.1 1 School of Engineering and Science, Jacobs University Bremen, Bremen, Germany. 2 Barry Callebaut N.V.,...
Science

COCOTEA 44 – DECODING THE MOLECULAR BASE FOR THE FINE FLAVOR OF ECUADOR’S NACIONAL COCOA – DIFFERENCES TO CCN-51 Ecuador is the world’s largest...

Comunicaffe -
Steinhaus M.1, Humin J.1 , Schieberle P.1 1 Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry), Freising, Germany. E-mail: martin.steinhaus@lrz.tum.de Ecuador is...
Science

COCOTEA – 43 DIETARY FLAVONOIDS FROM TEA, COCOA AND COFFEE: RED-OX INGREDIENTS OR JUST SIMPLE “TRAVELLERS” OF PLANT FOOD-BASED DIET?

Comunicaffe -
Serafini M.Research Center on Agriculture (CRA), Rome, Italy. Clinical and epidemiological studies have shown that oxidative stress (OS) plays a significant role in the...
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