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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 2
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Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry

Maria Pereza Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain;b Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, SpainCorrespondence[email protected] [email protected]
,
Anallely Lopez-Yerenaa Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
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Anna Vallverdú-Queralta Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain;c Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, SpainCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0001-6287-799X
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Pages 475-489 | Published online: 17 Sep 2020

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Maria Perez, Inés Domínguez-López, Anallely López-Yerena & Anna Vallverdú Queralt. (2023) Current strategies to guarantee the authenticity of coffee. Critical Reviews in Food Science and Nutrition 63:4, pages 539-554.
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Articles from other publishers (16)

César R. Balcázar-Zumaeta, Efraín M. Castro-Alayo, Ilse S. Cayo-Colca, Guillermo Idrogo-Vásquez & Lucas D. Muñoz-Astecker. (2023) Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review. Food Research International 163, pages 112190.
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John Edem Kongor & Dimas Rahadian Aji Muhammad. 2023. Natural Products in Beverages. Natural Products in Beverages 1 37 .
Büşra Durmaz & Füsun Curaoğlu. (2022) Food Design as a University-Industry Collaboration Project: An Experience Design on Controlling Chocolate Consumption and Long-Term Eating Behavior. Orclever Proceedings of Research and Development 1:1, pages 271-282.
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Vivian Ramón, Héctor Eduardo Hernández, Paola Polania & Juan Carlos Suárez. (2022) Spatial Distribution of Cocoa Quality: Relationship between Physicochemical, Functional and Sensory Attributes of Clones from Southern Colombia. Agronomy 13:1, pages 15.
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Luis Goya, John Edem Kongor & Sonia de Pascual-Teresa. (2022) From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action. International Journal of Molecular Sciences 23:22, pages 14365.
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Eleni C. Mazarakioti, Anastasios Zotos, Anna-Akrivi Thomatou, Achilleas Kontogeorgos, Angelos Patakas & Athanasios Ladavos. (2022) Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), a Useful Tool in Authenticity of Agricultural Products’ and Foods’ Origin. Foods 11:22, pages 3705.
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Juan Diego Valenzuela-Cobos, Fabricio Guevara-Viejó, Purificación Vicente-Galindo & Purificación Galindo-Villardón. (2022) Food Sustainability Study in Ecuador: Using PCA Biplot and GGE Biplot. Sustainability 14:20, pages 13033.
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Dilek Bakircioglu, Yasemin Bakircioglu Kurtulus & Nukte Topraksever. (2022) Extraction Induced by Emulsion Breaking for Ca, Cu, Fe, Mn, Ni, and Zn Determination in Chocolate by Flame Atomic Absorption Spectrometry. Journal of AOAC INTERNATIONAL 105:5, pages 1299-1308.
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Emily P. Laveriano-Santos, Anallely López-Yerena, Carolina Jaime-Rodríguez, Johana González-Coria, Rosa M. Lamuela-Raventós, Anna Vallverdú-Queralt, Joan Romanyà & Maria Pérez. (2022) Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing. Antioxidants 11:9, pages 1648.
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Anna Sadowska-Rociek. (2022) Monitoring of monochloropropanediol esters and glycidyl esters in different types of chocolates using the modified sample preparation approach. LWT 165, pages 113692.
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Emily P. Laveriano-Santos, Camila Arancibia-Riveros, Anna Tresserra-Rimbau, Sara Castro-Barquero, Ana María Ruiz-León, Ramón Estruch, Rosa Casas, Patricia Bodega, Mercedes de Miguel, Amaya de Cos-Gandoy, Jesús Martínez-Gómez, Carla Rodríguez, Gloria Santos-Beneit, Juan M. Fernández-Alvira, Rodrigo Fernández-Jiménez & Rosa M. Lamuela-Raventós. (2022) Flavonoid Intake From Cocoa-Based Products and Adiposity Parameters in Adolescents in Spain. Frontiers in Nutrition 9.
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Dianawati, N S Indrasti & T Djatna. (2022) A system analysis and design for ubiquitous material procurement control of cocoa-agroindustry. IOP Conference Series: Earth and Environmental Science 1063:1, pages 012055.
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Simona Jaćimović, Jelena Popović-Djordjević, Beka Sarić, Aleksandar Krstić, Violeta Mickovski-Stefanović & Nebojša Đ. Pantelić. (2022) Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate. Foods 11:10, pages 1445.
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Julián Lozano‐Castellón, Anallely López‐Yerena, Inés Domínguez‐López, Aina Siscart‐Serra, Nathalia Fraga, Samantha Sámano, Carmen López‐Sabater, Rosa M Lamuela‐Raventós, Anna Vallverdú‐Queralt & Maria Pérez. (2022) Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety. Comprehensive Reviews in Food Science and Food Safety 21:3, pages 2639-2664.
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Tamie C. Solpot & Christian Joseph R. Cumagun. (2021) Phylogenetic analyses and cross‐infection studies of Phytophthora species infecting cacao and durian in South‐Central Mindanao, Philippines . Journal of Phytopathology 170:1, pages 41-56.
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Senem Kamiloglu, Perihan Yolci-Omeroglu & Omer Utku Copur. 2022. Trends in Sustainable Chocolate Production. Trends in Sustainable Chocolate Production 189 228 .

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