Bilateral Contract Work

Offering lab- and pilot-scale bean to bar production facilities and partnerships with cocoa producing countries, Cacaolab can support you in studying the complete chain from cocoa harvesting and fermentation over drying, roasting, grinding, mixing, refining, conching to finally tempering and molding or enrobing.

Closely monitoring the latest societal trends, Cacaolab can advise you on how to reformulate your recipes aiming at healthier, for instance sugar-reduced or protein-enriched, end products while anticipating on all the possible implications related to product processing and shelf life.

Disruptive supply chain vulnerabilities force food companies and ingredient suppliers to build more resilient food production processes. Cacaolab can assist in defining reformulation and cost optimization strategies.

By applying a variety of scientific methodologies, experimental designs and analytical techniques, combined with a trained sensory panel, Cacaolab can help you in obtaining the highest product quality throughout the entire shelf life.

Driven by the awareness of the need for a greener world Cacaolab can assist you not only in valorising by-products but also in obtaining the highest level of resource efficiency throughout your production process.

Cacaolab can assist you in finding the appropriate innovative small(er)-scale processing equipment as an alternative for conventional capital-intensive processes with a huge capacity and energy consumption.