Malt Fermentation Explored as Route to Cocoa Alternatives in New French Research Project
French maltster Soufflet Malt has launched an 18-month research project with Ferments du Futur to produce a cocoa substitute from germinated grains using solid-state malt fermentation. The program, which began at the beginning of this year, will attempt to reproduce cocoa-like aromatic compounds from barley malt, wheat, or other sprouted grains without additional ingredients. The work is partly driven by sustained pressure on cocoa supply chains. Prices rose sixfold in …