Share 'Researchers claim novel method to boost polyphenol levels in cocoa products'

A wet heat treatment process that avoids the cocoa fermentation and roasting steps produces polyphenol-rich cocoa powder, claims a Spanish study. (the article below is extracted from the above link).The authors of a study, published in Food Research International, maintain that the health benefits of cocoa polyphenols as reported in recent studies have increased the interest in obtaining products…