Pressure-based microbial control for cocoa liquor

Overview

This solution offers a cutting-edge microbial control technology designed specifically for cocoa liquor. Utilizing high-pressure processing, the technology effectively reduces harmful microorganisms, achieving at least a 2 log CFU/ml reduction in background microbiota and potentially up to a 5 log reduction in pathogens. This enhances the safety and shelf life of cocoa liquor, making it suitable for food industry applications.

Technical specifications

Key features:

• High-pressure processing tailored for cocoa liquor
• Achieves significant reduction in background microbiota and pathogens
• Can be combined with mild heat and natural bioactive compounds for enhanced efficacy
• Provides a validated process authority letter within a month

Technology readiness level

This microbial control technology is at TRL 5, indicating that it has been validated in a relevant environment and is ready for further development and commercialization.