This innovative solution utilizes proanthocyanidins (PAs) from engineered tobacco plants to enhance microbial control in cocoa liquor. Through advanced metabolic engineering, high concentrations of PAs can be produced and added to cocoa liquor, offering anti-microbial benefits.
The use of proanthocyanidins (PAs) in cocoa liquor represents a breakthrough in microbial control. PAs, known for their antioxidant and anti-microbial properties, can significantly enhance the shelf life and safety of cocoa products. Our innovative approach involves the metabolic engineering of tobacco plants to produce high concentrations of PAs, which are then added to cocoa liquor to inhibit microbial growth.
Our solution leverages advanced metabolic engineering techniques to produce dimeric, oligomeric, and polymeric PAs in tobacco plants. The process includes:
Currently at TRL 4, this technology has been validated in a laboratory environment. Further development and testing are planned to advance its readiness for commercial applications.
North Carolina State University is a large, comprehensive public land‑grant research university in Raleigh. Its on‑campus research and technology park co‑locates corporate R&D groups, government partners, and faculty labs, enabling shared facilities, prototyping, and agile contracting. Located in North Carolina’s Research Triangle, partners tap a dense regional ecosystem while engaging through a statewide extension network and a mature co‑op program that deliver field deployment and workforce pipelines. Multiple pilot and demonstration facilities support scale‑up and validation toward pre‑commercial readiness. Research is supported by competitive funding from major federal agencies, including NSF, USDA, DOE, and DOD, and a dedicated technology transfer office with clear IP pathways helps accelerate commercialization.