Project Description
Latochema is proud to offer a wide variety of functional ingredients from world-class suppliers helping customers succeed by meeting the diverse, evolving nutritional needs of consumers worldwide. We manage and operate the entire product line for the meat, bakery, beverage, cacao, confectionery, dairy, infant nutrition, low sodium diet, potable water, sauce & dressings and wine industries.
We understand that the food industry is constantly evolving. Thus, we strive to source innovative ingredients from around the globe, in order to increase competitiveness and establish a differentiation of our products in the market.
Latochema retains the highest standards for the quality and traceability of our products. We employ a team of professionals and logistics experts, who provide a comprehensive in-depth knowledge from both technical and regulatory perspectives to our customers.
Contact our team about the newest additions to our portfolio for bakery. Looking for an allergen-free and gluten-free protein source for bread? Pea protein is the future solution.
Cocoa products are made from cocoa beans, the kernels of the cocoa fruit. These fruits sprout directly from the trunk and the thicker branches of the cocoa tree. In the wild, these trees can grow to a height of fifteen metres. In cultivated forms they are kept shorter, up to four or five metres, in order to facilitate harvesting. Cocoa beans grow all year round, with thousands of small flowers. The taste of cocoa is unique. It possesses a delicious aroma, used in many food products for extra flavour and colour. The best-known, but certainly not the only, cocoa product is of course chocolate, which is made from cocoa mass (or “cocoa liquor”), cocoa butter and a sweetening agent, usually sugar. In reality, it is not only the type of bean and the drying process that determine the colour and the taste. The manufacturing process also has a strong influence on the ultimate product. The colour of cocoa powder, for example, may vary from light orange yellow to dark reddish brown.
Apart from its taste and flavour, cocoa is nutritious. The edible part of the cocoa bean – the ‘nib’ or kernel – contains about 55 % fat (with 36 % monounsaturated and 4 % polyunsaturated fatty acids) and 25 % carbohydrates. After roasting the nib, it contains approximately 12 % protein, 5 % water, 3.5 % minerals and vitamins, and 1.3 % theobromine. Cocoa powder contains a high proportion of natural fibre (nearly 30 %) and a relatively low number of calories (between 200 and 300 Kcal per 100 grams, depending on the percentage of fat).
Contact our team today about the newest additions to our portfolio about cacao products.
Latochema proudly owns a small vineyard in the north of Greece and is highly involved in the oenological production. As a producer of wine and supplier of quality products, we collaborate with leading oenological universities and institutes. Thus, we supply a complete range of chemicals like Potassium Bicarbonate, Potassium Metabisulfite, Citric Acid, PVPP, Tartaric Acid for selected oenological applications. Whether it is producing in bulk or super premium wines, our tannins and chemical products are perfect for bespoke solutions for winemakers around the world.
