Cargill's cocoa and chocolate business has agreed to a memorandum of understanding that underlines its continued support for Ivorian cocoa farmers and the development of the country's cocoa sector.
According to a new study in the Journal of Agriculture and Food Chemistry, researchers from Pennsylvania State University found properties in cocoa may have the potential to inhibit the digestion of carbohydrates and fats, thus keeping the body from absorbing these potentially harmful compounds.
Proliant's VersiLacÆ is exactly the solution food researchers and purchasing managers need when facing expensive corn, whey, sugar and even cocoa prices, says Proliant.
