Introducing “Protein Unwrapped”

I am excited to share the first issue of "Protein Unwrapped," our series of newsletters that explores the ever-evolving world of protein. In this edition, we take a look at the history of chocolate, from its ancient origins in Mesoamerica to its modern-day reputation as an unhealthy (and even unethical) snack.

Article below:

As someone who has worked in the food industry for decades, I have always been fascinated by the history of different foods and ingredients. One of my favorite subjects is chocolate, which has a rich and complex history that spans thousands of years and numerous cultures. From its ancient origins as a revered and curative plant to its modern-day reputation as an unhealthy and unethical snack, chocolate is a food that has undergone many transformations throughout history.

The story of chocolate begins in Mesoamerica, where the Mayan and Aztec civilizations first cultivated the cacao tree and used its seeds to make a bitter and frothy beverage. This drink, known as xocolatl, was believed to have numerous health benefits and was used in religious ceremonies and as a form of currency. The Mayans also believed that cacao had divine origins and that the god of maize had created the cacao tree as a gift to humanity.

When Europeans first encountered chocolate in the 16th century, they were initially skeptical of its bitter taste and medicinal properties. However, over time, chocolate became a popular luxury item among the European elite, and its production and consumption spread across the globe. By the 19th century, chocolate had become a mass-produced commodity, and companies like Hershey's and Nestle were producing candy bars and other chocolate treats that were enjoyed by people of all ages.

However, as the popularity of chocolate grew, so did concerns about the health and environmental impacts of its production. Many chocolate companies have been accused of using unethical labor practices, including child and slave labor, to harvest cocoa beans. Additionally, chocolate is often loaded with sugar and other unhealthy ingredients, making it a less-than-optimal snack choice for many people.

Today, it's time for the pendulum to swing back in the other direction. As someone who has worked in the nutrition and food industry for many years, I have seen the power of innovation and creativity in creating healthier and more sustainable food products marrying chocolate and protein. When I was creating thinkThin™ nutrition bars, I used candy equipment to make a product full of protein that was healthy and delicious. And now, with my latest venture at betterland foods™ -- WOO chocolate bars -- I am creating chocolate bars with precision fermentation whey protein on nutrition bar equipment to make a product that is not only good for us, but also good for the planet.