Two weeks ago I had the opportunity to mix business with pleasure during an ACS sponsored event at a local chocolate maker. Based out of Seattle, WA, Theo Chocolates, appropriately named after the chocolate bean bearing tree Theobroma cacao, is the only bean-to-bar, organic, fair trade chocolate factory in the USA. After a delicious round of tastings and an insightful tour of the production line, COO Andy McShea gave an interesting lecture on all things chocolate. Did you know that the antioxidant poly-phenols found in dark chocolate are known to lower blood pressure, reduce oral bacteria, and improve cognition? Still need convincing it’s ok to take one more piece?

At this point, you're probably wondering, but what does chocolate have to do with filtration? And you're right, not nearly as much as you’d find in the beverage industry. But Theo, in an effort to maintain its organic product status, uses only essential oils as opposed to extracts to create the sensational, true to flavor tastes its customers have come to enjoy. That’s where filtration comes in to play. Diatomite filtration has been used for decades in the food and beverage industry to produce essential oils for foods. In recent months, we’ve received several inquiries about the use of cross flow filtration for essential oil extraction as well. Science never smelled so sweet (or tasted this good)!



Visit Sterlitech at the ACS Spring 2011 Exposition in Anaheim, March 27th-31: Booth #313

Theo Chocolates are available at Whole Foods nationwide. For more information, visit www.theochocolate.com