A novel continuous microbial control platform utilizing infrared-assisted thin-film processing and optional high-shear flash sub-pasteurization to reduce microbial risk in cocoa liquor without compromising quality.
This innovative platform offers a cutting-edge solution for microbial control in molten cocoa liquor by leveraging non-thermal and hybrid technologies. It uses infrared-assisted thin-film processing combined with optional high-shear flash sub-pasteurization to achieve significant microbial reduction. The system is designed to maintain the quality of cocoa liquor by preserving its volatile aroma, rheology, and cocoa butter polymorphism while ensuring a clean-label, energy-efficient process at a capacity of 3 MT/h or more.
The technology has reached TRL 6, indicating that it has been validated in a relevant environment. The plan includes pilot-scale demonstrations and further validation to reach TRL 7, supporting industrial scalability and regulatory readiness.
The University of Birmingham is a comprehensive public research university of significant scale in the UK’s second city. For industry, a campus‑adjacent research park provides office and wet‑lab space, including the BioHub biomedical incubator managed by University of Birmingham Enterprise. Clinical collaboration is enabled through Birmingham Health Partners, aligning the university with NHS hospital trusts for translational studies and access to patient pathways. Energy and sustainability ventures tap the Birmingham Energy Innovation Centre and wider facilities at Tyseley Energy Park, creating a proving ground for low‑carbon technologies and scale‑up. Research is backed by competitive UK funding, including UKRI councils, Innovate UK, and NIHR, and a dedicated tech transfer office manages IP, licensing, and spinouts to speed corporate partnerships.