Post #5136 by mungofitch on the Berkshire Hathaway board

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OT but I wonder when Hershey and others will start using Precision Fermentation.
https://seminalbioscience.com/#home

They describe this wonder as "non – cacao bean based cocoa butter"
Ummm, just shoot the marketers. If it's not cocoa bean based, it's not cocoa butter. What's that word they use to describe a statement that isn't true...?

True cocoa butter has some very interesting properties, starting with its microstructure during tempering.
It is the only fat that is solid at room temperature that does not seem to have bad effects on heart health...I hear your body turns the bulk of it into unsaturated oleic acid.
That's a good thing: oleic acid generally reduces LDL and increases HDL.

As for how soon Hershey would switch to fake cocoa butter: as soon as they can if it's cheaper, I assume.

Jim

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