Researchers at the Jalandhar-based Lovely Professional University (LPU) have said that they have developed a new method to process cocoa beans using double fermentation and produce 100% natural fruit flavored chocolates with atleast 40% higher antioxidant properties. The process of double fermentation, along with boosting the antioxidant properties of cocoa, enables the use of ‘natural’ fruit flavors as well and offers better texture to …



