IDM ¦ Ingredients
Innovation for increased
safety of production
CONDETTA SECOA
Cocoa is the world's most popular
taste in flavoured milk drinks
and their plant-based alternatives.
However, heat-resistant
spores can survive in the manufacturing
process and cause major product
damage in the final product. With CONDETTA
SECOA cocoa, CONDETTA has achieved
a breakthrough for low-germ products, offering
increased product safety and quality.
"CONDETTA SECOA is a real product innovation,"
highlights Dr. Wolfgang Weber,
Managing Director of the independent ifp
(Institut für Produktqualität GmbH), CONDETTA's
newly developed cocoa powder.
"This powder mixture has an unprecedented
level of quality." What excites him so
much about the concept is the solution to
a recurring problem in the cocoa processing
industry: the sensitive raw material cocoa is
a natural product that is not free of microorganisms
such as certain Bacillus species.
These in turn form spores that can survive
the industrial production process – with
the unpleasant consequence that the quality
level of the end products decreases and
spoilage processes can occur.
To prevent this, food companies have so
far used, among other things, the energyintensive
process of preheating to allow
spores to germinate and transform them
into their vegetative and thus thermosensitive
form. Now, after two years of development,
the CONDETTA has achieved a milestone
to overcome the problem.
More robust and safer
CONDETTA has developed proven low-germ
cocoa powder. The powder mixture CONDETTA
SECOA offers the opportunity to
question the energy intensive preheating.
Dairies and the export business are exposed
to fewer risks: the produced milk drinks are
more robust against fluctuating ambient
temperatures during transport. This is all the
CONDETTA Head of Product Development and Quality Assurance Karsten Stieg and his colleague Carina
Knipper during the sensorial and instrumental evaluation of the cocoa powder quality. (photo: Condetta)
10 · May/June 2021 ¦ international-dairy.com
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