Cocoa, Coffee, and Related Products

1 . Evolution of Cocoa and Coffee Consumption

Cocoa, coffee, and their derivatives (beans, powders, nibs, chicory) play a central role in the food, cosmetics, and nutraceutical industries. Driven by the rise of artisanal chocolate, functional beverages, and natural skincare products based on cocoa butter, these ingredients are experiencing strong global demand. However, their tropical origin and harvesting and transportation conditions expose them to significant microbiological risks.

2 . What are the microbiological risks?

Cocoa and coffee beans, harvested and fermented in humid and warm environments, are particularly susceptible to microbiological contamination. Pathogenic bacteria such as Salmonella or E. coli, as well as molds, can develop throughout the supply chain: harvesting, fermentation, drying, storage, and transport.

These contaminations represent a major risk to consumer safety, regulatory compliance of batches, and inventory integrity. A contaminated batch can lead to product recalls, significant financial losses, and lasting damage to brand reputation.

3 . What treatment is used?

Saturated steam pasteurization under vacuum is the most suitable treatment for cocoa and coffee beans, powders, and nibs. This process applies a precise combination of temperature, time, and pressure to eliminate pathogenic microorganisms without altering the aromas or organoleptic properties of the products—characteristics that are particularly sensitive and valued in this family of ingredients.

Treatment parameters are customized according to the product and its initial characteristics. We recommend consulting our experts to determine the optimal protocol for your product.

Varieties of cocoa, coffee, and related products treated by Steripure

Nopal powder - dry coffee extract - cocoa - coffee pulp - tonka beans

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The advantages of pasteurization for cocoa and coffee

Steripure’s saturated steam pasteurization offers several key advantages for this product family:

  • Reduced microbiological load
  • Preserves aromas and organoleptic properties
  • Maintains organic certifications and labels (Bio, COSMOS, Kosher, Halal…)