Closing the loop in chocolate: Barry Callebaut collaborates on ‘ground-breaking’ process to turn hazelnut shells into vanillin

Barry Callebaut has joined forces with Swiss chemistry start-up Bloom Biorenewables to investigate upcycling chocolate side streams. The first result: vanillin produced from hazelnut shells.

Read more about it via https://www.foodnavigator.com/Article/2021/02/19/Barry-Callebaut-and-Bloom-Biorenewables-turn-hazelnut-shells-into-vanillin?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS