Chocolate enriched with grape pomace.<\/figcaption><\/figure><\/div>\n\n\nChocolate enriched with grape pomace flour has a fruity taste and a darker colour, in proportion to the amount added. In tests published in the journal European Food Research and Technology, these grape pomace chocolates were given a better sensory rating by expert panellists.<\/p>\n\n\n\n
In addition, Harold Schmitzm, former chief scientific officer of the Mars company<\/strong> and a university professor dedicated to food innovation, has published the results of his research on the addition of pomace to chocolate.<\/p>\n\n\n\n\nHe used pomace from grape processing during wine production. He describes the results as a “eureka” moment. The pomace made the chocolate taste even better. He explains that the pomace improves what was thought to be unbeatable: chocolate.<\/li>\n<\/ul>\n\n\n\nSugar reduction<\/h3>\n\n\n\n In research published in ScienceDirect, it was concluded that grape pomace can be used as a healthy and low-cost additive in chocolate spreads, especially as a partial substitute for sugar and milk powder.<\/strong> This allows the intensity of the bitter chocolate flavour to be attenuated and the sucrose content to be reduced.<\/p>\n\n\n\nSustainable product innovation<\/h3>\n\n\n\n As described above, grape pomace is a valuable and inexpensive source of bioactive compounds, with great physiological benefits for humans. But this by-product of grape juice also represents an ingredient that can bring new flavours and colours to chocolate and chocolate products.<\/strong> It even contains almost as many polyphenols as chocolate liqueur, so it can replace chocolate.<\/p>\n\n\n\nThis accumulation of pomace’s benefits makes it a source of inspiration for the innovation of sustainable and healthy products, both in the world of gastronomy and signature cuisine, as well as at an industrial level. For example, from grape pomace it is possible to obtain a natural polyphenolic extract <\/strong>that can be used to thicken creams and add shine to chocolate coatings, while increasing the micronutrient load of the product and offering consumers the possibility of tasting delicious chocolate without guilt.<\/p>\n\n\n\nIt should also be remembered that these are sustainable innovations. Because the use of grape pomace is perfectly in line with the reduction of waste in the food industry.<\/strong><\/p>\n\n\n\nExamples of chocolate products made from grape pomace<\/h2>\n\n\n\n Enriched chocolate superfoods include:<\/p>\n\n\n\n
\nDark chocolate bars with grape pomace.<\/li>\n\n\n\n Wholemeal cocoa biscuits, enriched with grape pomace powder.<\/li>\n\n\n\n Gluten-free chocolate biscuits and brownies, where the wheat flour is replaced with grape pomace flour.<\/li>\n<\/ul>\n\n\n\nAt Juli\u00e1n Soler we are committed to the circular economy.<\/h2>\n\n\n\n Everything from the grapes is useful!<\/strong><\/p>\n\n\n\n
Ana Soler with a pair of white Yuccs casual grape pomace trainers.<\/figcaption><\/figure><\/div>\n\n\nAt Juli\u00e1n Soler we are producers and exporters of white and red grape juice concentrate. We are committed to eco-friendly<\/em> growing practices and we carry out our unique Nothing But Grapes<\/em> process to offer a 100% authentic grape juice concentrate, SO2 free, free of additives, allergens and preservatives.<\/p>\n\n\n\nWe make use of grape by-products in various ways. We extract tartaric acid from grape pomace<\/strong>, the main ingredient in the winemaking process, for correcting the acidity of wine, and an essential component in the food industry.<\/p>\n\n\n\nWe also promote the Vidartis project, in which our red and white grape juice concentrate is used as a pigment for the creation of pictorial works. In addition, other elements from the vineyard are used, such as crushed leaves and vine shoots<\/strong>, in order to enrich the textures and give free rein to artistic creativity.<\/p>\n\n\n\nOur grape juice concentrate and derived products are the result of combining tradition and cutting-edge technology. We contribute our know-how and capacity for innovation. We have our own laboratory equipped with cutting-edge technology and R&D&I department to develop, together with our customers, new solutions that satisfy the end consumer.<\/p>\n\n\n\n
We are your Global Grape Solution Supplier<\/em>. Contact us<\/a><\/strong> and ask for a free quote<\/strong>. At Juli\u00e1n Soler we can export grape juice anywhere in the world, 365 days a year.<\/p>\n\n\n\nMain sources<\/strong><\/p>\n\n\n\nUCDAVIS (Universidad of California Davis), ScienceDirect , Food Business News, Speciality Food Magazine, SpringerLink.<\/p>\n","protected":false},"excerpt":{"rendered":"
The ability to deliver comforting consumer delights, with increasingly healthier and more nutritious ingredients, is gaining ground in the food sector, more so in the chocolate industry. Consumers want sweets that are more natural, more nutrient-dense, lower in sugar and aligned with environmental protection. Chocolate is the perfect candidate to meet these demands. Firstly because<\/p>\n","protected":false},"author":2,"featured_media":5604,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,3],"tags":[],"class_list":["post-5638","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-concentrated-grape-juice-products","category-grape-juice-research"],"yoast_head":"\n
Chocolate enriched with grape juice by-products - Julian Soler<\/title>\n \n \n \n \n \n \n \n \n \n \n \n \n\t \n\t \n\t \n \n \n