CoCoA And MALt - Nestlé Professional

BEVERAGES n° 3 10/08 

CoCoA And MALt 

ContEntS 

• food of the gods – 

the history of cocoa 

• from bean to 

cocoa powder 

• Health benefits of cocoa 

• from cereal to malt 

• Health benefits of MIlo 

and nESQUIK

2 

CoCoa and Malt 

EdItorIal 

Dear All 

In the past, cocoa – “the food of 

the gods” – was a drink used 

only for religious rituals and by 

the elite. Now, every year more 

and more people consume cocoa products like 

NESQUIK and MILO. As a result, the worldwide 

consumption of cocoa increases at an annual rate 

of 2.2 %. The reasons are not only the delicious 

taste of these products but also the health benefits 

that they provide. More information about the 

products and the health benefits is given in this 

edition of NutriPro. 

We hope you will find the contents of this edition of 

NutriPro an enriching reading experience. 

Werner Bauer, Executive Vice President 

Chief Technology Officer 

Dear Reader 

Most of us have grown up enjoying 

NESQUIK or MILO on a 

daily basis – reaping the benefit 

of not only the milk added to 

these drinks but also of cocoa with its valuable 

minerals and vitamins. Both are good for our 

health, with cocoa powder being a good source of 

polyphenols, especially flavonoids. Some studies 

show that these ingredients are likely to have a 

positive effect on blood pressure and blood cholesterol 

levels. As a result, cocoa may protect against 

cardiovascular disease. 

This edition offers more information on the cocoa 

powder and malt used in NESQUIK and MILO, i.e. 

their production, ingredients and health benefits. 

Sascha Türler-Inderbitzin, NESTLÉ PROFESSIONAL 

Strategic Business Division 

NutriPro Beverages 10/08 

Food of the gods – 

the history of cocoa 

from its early origins in South america to today, the cocoa bean 

has been enriching the life of people throughout the world. While 

the exact origin of both the word “cocoa” and the practice of using 

cocoa beans to make chocolate drinks is still controversial, it is 

well established that the Mayans and aztecs had developed successful 

methods for cultivating cocoa. 

Cocoa was a symbol of abundance, and cocoa drinks, originally 

destined for the elite only in South America, were used in religious 

rituals. To prepare these drinks, cocoa beans were crushed, mixed 

with water and laced with spices, chillies and herbs to offset the 

bitter taste. During the 16th century cocoa made its way to Europe. 

Christopher Columbus was the first European to drink it and the 

Spanish conquistador Don Hernán Cortés brought it to Spain. In 

1657 a Frenchman in London opened the first “chocolate house”. 

The first cocoa powder machines were developed in the Netherlands 

(1828) by Coenraad Johannes van Houten. In 1753 the Swedish 

natural scientist Carolus Linnaeus gave the cacao plant its 

botanical name, calling it “Theobroma (food of the gods) cacao L”. 

the cocoa beans 

The four main varieties of cocoa beans are: 

1. Criollo 

• The rarest and finest cocoa variety, it is sometimes called “the 

prince of cocoas”. Today it is found only in the oldest of plantations 

in Mexico, Columbia and Venezuela. 

• Slightly bitter and more aromatic than other varieties, it has an 

exceptionally mild and refined flavour that can be compared to 

that of Arabica coffee. After processing, the taste of the aromatic 

powder combines both strength and delicacy. 

2. Forastero 

• These beans are bitter, sometimes extremely so, and offer a 

limited range of (strong) flavours. 

• They have a higher fat content and contain more antioxidants 

than criollo beans. 

• It is the most popular variety (approximately 80% of the world’s 

cocoa harvest). 

3. trinitario 

• This is a hybrid cocoa plant, created by crossbreeding the two 

previous varieties. 

• The beans vary greatly in taste but are generally marked by a 

good, aromatic flavour. 

4. nacional 

• Grown only in Ecuador, these beans are renowned for their 

“arriba” flavour (floral & spicy) after short fermentation (~3 days).

Cocoa producers – world chart 

Cacao trees – small evergreen trees native to the tropical rain forest 

region of the Americas – will only grow in a limited geographical zone, 

within approximately 20 degrees to the north and south of the equa- 

tor. Today, West Africa supplies nearly 70% of the world crop. 

Ecuador 

Brazil 

Global cocoa bean production in 1000t 

Sources: ICCO, USDA, FAO, LMC 

2005/06 2006/07 (forecast) 

world 3731 3388 

Africa 2666 2347 

Americas 439 431 

Asia/Oceania 626 610 

Africa 

West Africa (WA) 

Cameroon 173 175 

Côte d’Ivoire 1519 1380 

Ghana 740 582 

Nigeria 190 165 

Subtotal (W/A) 2622 2302 

Other Africa 44 45 

total Africa 2666 2347 

Americas 

Brazil 162 145 

Ecuador 115 120 

Other America 162 166 

total Americas 439 431 

Asia/oceania 

Indonesia 520 500 

Malaysia 27 28 

Other Asia 79 82 

total Asia 626 610 

Ghana 

Côte d’Ivoire 

Cocoa Production Statistics 

nigeria 

NutriPro Beverages 10/08 – NESTLÉ ProfESSioNaL Nutrition Magazine 

Cameroon Malaysia 

Indonesia 

Ingredients of a cocoa bean 

54% Cocoa butter 

8 – 13% Polyphenols 

11.5% Protein 

9% Fibre 

7.5% Starch 

5% Water 

2.6% Minerals 

2% Organic acids 

1.8 – 2.7% Theobromine 

1% Sugar 

0.2% Caffeine 

Good to know 

Curious cocoa 

• The Aztec and Mayan societies 

used cocoa beans as a local 

currency, e.g. one rabbit cost ten 

beans, a slave one hundred. 

• Ritualistic imbibing of the cocoa 

drink was the privilege of men 

only, as cocoa was believed to be 

toxic for women and children. 

• History offers examples of cocoa 

being used as a medicine, for 

instance by Cardinal Richelieu, 

who took drinking cocoa to treat 

his enlarged spleen. 

• In the first chocolate house in the 

UK, guests had to pay 10 to 15 shillings 

per pound of chocolate, or 

the equivalent of a new musket. 

3 

Capricorn 

0° 

Cancer

4 


Good to know 

Hot cocoa or 

hot chocolate? 

Some people use the terms hot 

chocolate and hot cocoa synonymously 

but, more accurately, they 

are two different beverages. Hot 

cocoa is made from a mix of cocoa 

powder (sometimes in instant 

form), sugar and milk or water. 

By contrast, hot chocolate is made 

directly from chocolate bars (dark, 

semisweet or bittersweet chocolate), 

which already contain cocoa, 

sugar and cocoa butter. Thus the 

major difference between the two 

is the cocoa butter, which makes 

hot cocoa lower in fat than hot 

chocolate. 

Good to know 

Cocoa butter 

Cocoa butter, also called theobroma 

oil, is a pale yellow fat composed 

of particular fatty acids 

(around 36% monosaturated). It is 

one of the most stable fats because 

it contains natural antioxidants 

(e.g. vitamin E) that reduce rancidity 

and allow for a storage life of 

2 – 5 years. Furthermore, it has a 

mild chocolaty flavour and aroma, 

so it is an important ingredient in 

chocolate. Outside the food sector 

cocoa butter is used in cosmetic 

products, such as lotions, lip balms, 

shampoos, soaps, as well as pharmaceuticals. 

Lotions and oils containing 

cocoa butter are often used 

in aroma and massage therapy to 

promote relaxation and wellbeing. 

From bean to cocoa powder 

After harvesting, the cocoa fruits are opened and the seeds, after 

being extracted, are transported to the fermentation area. The 

fermentation is one of the most important post-harvest steps 

concerning the quality of the cocoa. During this process, which 

includes numerous complex chemical changes in the beans, 

the characteristic flavour and colour are developed. The fermen- 

tation process lasts from 3 days, as for some Criollo varieties in 

Ecuador, to 6 or 7 days for Forastero beans, grown mostly in Brazil 

and West Africa. 

After fermentation the cocoa beans are dried in order to reduce 

their moisture content from about 60% to around 7%. There are 

two methods for drying beans – the sun, which yields better 

results, and artificial drying. 

The next step in producing a high quality cocoa powder is the 

roasting process. By roasting the beans, their moisture content 

further decreases to about 2% and a lot of the flavour-, aroma- 

and colour components are formed. Thereafter, the roasted 

beans are broken down and the thin shell is removed, a proce- 

dure known as winnowing. The result are cocoa “nibs”, which 

incorporate more than 600 different chemical compounds that 

are responsible for the flavour and aroma of the final product. 

After the nibs are alkalized, they are then ground into so-called 

cocoa liquor or cocoa mass, which contains between 53 – 58% of 

cocoa butter. 

The last step is the pressing process during which cocoa butter 

is pressed out of the cocoa mass under high pressure. The end 

products are cocoa butter and cocoa powder. 

Whole cocoa beans cocoa beans crushed into small pieces for processing 

NutriPro Beverages 10/08

Cocoa powder is not the same 

Each manufacturer supplies their own type of powder, with a 

specific fat content and pH-value (degree of acidity) as well as a 

distinctive colour and aroma. 

Based on the fat content, cocoa powder can be classified into 

three categories: 

1. Cocoa with 20 – 22% cocoa butter 

This type can be used in beverages for sensory reasons, 

e.g. more mouth-coating and mouth-feel. 

2. Cocoa with 10 – 12% cocoa butter 

This is the standard powder used in Nestlé beverages, 

e.g. NESQUIK, NESCAU or MILO. 

3. Cocoa with 0% cocoa butter 

Predominantly beverage manufacturers may use this type to 

alter certain properties of the powder, e.g. to improve its wetta- 

bility and solubility. 

Beyond beverages, cocoa powder is used as an ideal flavouring 

agent in products such as ice cream, bread spreads, dairy prod- 

ucts, biscuits and sweets. It adds colour as well as flavour. 

Depending on the manufacturing process and the degree of acid- 

ity, the colour of cocoa powder may vary from light orange-yel- 

low to dark reddish brown. 

Cocoa and Malt 

cocoa liquor cocoa butter cocoa powder 


Good to know 

History of nESQUIK 

NESQUIK was developed in the 

USA in 1948 and introduced there 

as Nestlé Quik. The ingredients 

were cocoa powder and flavours 

such as cinnamon and vanilla, and 

in 2004 vitamins and minerals 

were added as well. In the 1950s it 

was launched in Europe as 

NESQUIK. In 1959 strawberry-flavoured 

powder was introduced and 

is still available, along with other 

flavours such as banana and vanilla. 

In 1973 the Quik Bunny – now 

known as Quicky the NESQUIK 

Bunny – was created. At first he 

was adorned with a large blue “Q” 

on a collar-like necklace, but since 

2004 he flaunts “cooler” attributes 

which better express the values 

and modernity of the brand. In 1999 

the brand name in all countries 

was changed to NESQUIK to develop 

worldwide recognition. During 

the past few years low sugar and 

sugar-free varieties were introduced 

in the USA, Germany and 

Canada. 

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Good to REMEMBER 

Caffeine and theobromine 

in beverages 

Beverages Caffeine theobromine 

(range per cup) (range per cup) 

Coffee 60 – 180 mg – 

Cocoa 6 – 42 mg 200 – 300 mg 

Green tea 20 – 110 mg < 3 mg 

amount of polyphenols 

in different beverages 

(mg/glass or cup) 

Red wine: 

200 – 800mg 

Cocoa: 

150 – 200mg 


Green tea: 

150 – 200mg 

Coffee: 

150 – 550mg 

Health benefits of cocoa 

alexander von Humboldt once stated about cocoa: “nowhere 

else has nature compressed such a store of the most valuable 

nutrients into such a small space as it has with the cocoa bean.” 

Cocoa powder is a good source of: 

Minerals, especially: 

• Magnesium 

This mineral is essential for effective nerve and 

muscle function. Furthermore, the organism 

needs magnesium to convert nutrients into 

energy. It promotes the absorption of calcium 

(vital for proper bone structure) and vitamin C. 

• Phosphorus 

Phosphorus supports energy generation in body 

cells and is important – together with calcium – 

for forming hard mineral crystals in bones and 

teeth. 

the health benefits of flavonoids 

More than 4,000 flavonoids have been identified and there may 

well be many more yet to be discovered. They can be divided into 

various subclasses and are credited with being, among other 

things: anti-inflammatory, anti-carcinogenic, anti-microbial and 

anti-allergic. They are also potent antioxidants – some are even 

more powerful than vitamin C or vitamin E – that help to protect 

cells from damage caused by an excess of free radicals. Cocoa is 

particularly rich in flavanols a subclass of flavonoids. More spe-

fibre 

The average amount of fibre in cocoa beans is 

comparable to that in whole wheat bread. 

Together with cocoa butter, fibre accounts for the 

slow absorption of glucose and thereby reduces 

fluctuations in blood glucose levels (important for 

glucose control). 

Polyphenols 

alkaloids 

Cocoa contains caffeine, but in much lower concentrations 

than coffee beans. The most relevant 

alkaloid in cocoa is theobromine, which has a 

similar effect as caffeine but is about 10 times 

weaker and does not markedly affect the central 

nervous system. Theobromine is mildly diuretic 

(increases urine production) and relaxes the 

smooth muscles of the bronchi in the lungs. 

About 8 – 13% of the cocoa bean is made up of 

polyphenols, a group of phytochemicals. The production 

process of cocoa, such as fermentation, 

roasting and alkalisation, reduces the overall 

polyphenol content. The polyphenols in cocoa 

are a subgroup of phytochemicals which include 

“flavonoids”. 

cifically, it is rich in epicatechin and catechin. As a result, cocoa 

consumption is, for instance, inversely associated with blood 

pressure, has significant antiplatelet effects and reduces 

inflammation generally in the body. Furthermore, it has been 

shown that cocoa polyphenols increase HDL cholesterol and 

protect against LDL oxidation, so they exert a positive overall 

effect on blood cholesterol. The result of all these activities is 

that cocoa and its polyphenols may be protective against cardiovascular 

disease. 


Hydroxycinnamates 

Flavonols 


Good to know 

Phytochemicals 

The term phytochemicals refers to 

thousands of biologically active 

chemical compounds found in 

plants, that serve specific beneficial 

functions. By extension, absorbing 

phytochemicals with 

our food can have many positive 

effects in the human body; some 

are antioxidant, some help to lower 

blood cholesterol – a major risk 

factor for cardiovascular disease – 

and some are protective against 

cancer. Most natural foods contain 

phytochemicals, especially vegetables, 

fruits and herbs. A good way 

to ensure ingesting a variety of 

these compounds is to choose 

foods of every colour of the rainbow. 

Anthocyanins 

Catechin 

Phytochemicals 

Polyphenols 

Flavonoids 

Flavanols 

Epicatechin 

Isoflavones 

Flavanones, 

flavones 

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Good to know 

What is malt extract? 

Malt extract is a concentrated 

extract of: 

100% malted cereal, usually barley 

or sorghum 

Bran 

Insoluble dietary fibre; 

hemicellulose; cellulose; 

lignin 

Aleurone layer 

Dietary fibre; sugars; 

protein; lipids; 

polyphenols 

Endosperm 

Starch, protein, 

dietary fibre 

Germ 

Sugars; protein; lipids; 

minerals; 

polyphenols 

From cereal to malt 

the preferred cereal for making malt extract is barley. the main 

reason is its high starch content, but it is also a good source of 

vitamins and minerals. 

the process for producing malt extract involves two stages: 

a) Malting 

b) Malt extract manufacturing. 

the first stage – malting – comprises three steps: 

a) Steeping: In this step barley is soaked in water to stimulate the 

conditions that start germination or growth. It typically takes 

between 12 to 24 hours during which the water is changed one 

or two times. At the end, the barley will contain approximately 

38 – 40% moisture. 

b) Germination: During this phase different groups of enzymes 

are produced which are necessary for subsequent processing. 

The changes taking place during germination are called “mod- 

ification”. 

c) Kilning: During this final step of the malting process, water is 

extracted from the malt which, at this point, is known as 

“green malt”, having a moisture content of around 10%. When 

drying the malt, the kilning temperature is increased so that 

the malt develops colour and flavour. By the end of kilning, the 

malt will have a moisture content of 4 – 5%. 

dried barley plant barley seeds malted barley malt extract 

NutriPro Beverages 10/08

The next step is manufacturing the malt extract, starting with 

cleaning the malt. Subsequently, the whole malted grains are 

crushed to produce a grist and mixed with hot water in a mash 

tun. The malt enzymes, which developed during germination, 

convert the starch into sugar, which dissolves in the water. 

Finally, the liquid, called “wort”, is separated from the remaining 

malt husk and rapidly concentrated into a viscous liquid – the 

malt extract. 

MILO contains Protomalt ® , a proprietary malt extract with a specific 

carbohydrates profile with reduced amount of simple sugars. 

This trademarked malt is used in the production of MILO. 



Good to know 

History of MIlo 

MILO was developed by Thomas 

Mayne in 1934 in Australia. 

The name derives from MILON, a 

Roman athlete from Crotona. 

At the Pythian Games in Greece, 

around 600 B.C., Milon became 

famous for his strength. 

In 2002 MILO was fortified with 

ACTIGEN-E (a unique combination 

of 8 vitamins and 4 minerals). 

Normally added to milk or water, 

it can be served hot or cold. MILO 

is also enjoyed in various other 

ways across markets and forms a 

strong component of good nutrition, 

health and wellness. 

Over the years, the MILO brand has 

developed and been associated 

with energy and good health for 

active lifestyle. 

MILO liquid concentrate is a specific 

liquid product, created for operator 

to ensure consistent taste when 

dispensed cold, and mostly used 

by quick service restaurants. 

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Good to REMEMBER 

Health benefits of milk 

Milk is one of the most nutrientdense 

foods, consisting of a unique 

blend of carbohydrates, proteins, 

fats, vitamins and minerals. Consuming 

at least 3 servings of milk 

or milk products per day can have 

a positive impact on health and 

disease prevention. Research has 

found that milk and milk products 

are important in the prevention of 

osteoporosis, in reducing the risk 

of cardiovascular disease, colon 

cancer and insulin resistance (diabetes), 

and in facilitating weight 

management. 

nutrient 

Energy 

Protein 

Fat, total 

Carbohydrates 

Calcium 

Iron 

Vitamin B 1 

Vitamin B 2 

nUtRIEnt PRoFILE oF MILo 

Units 

kcal 

kj 

g 

g 

g 

mg 

mg 

mg 

mg 

Example based on MILO powder, Australia 


average quantity per 

20g serving with 200ml 

reduced fat milk (1.4%) 

184.0 

770.0 

10.6 

4.8 

24.1 

400.0 

6.0 

0.6 

0.6 

Health benefits of MILo 

and nESQUIk 

MIlo and nESQUIK are nutritious drinks containing many 

valuable minerals and vitamins. 

They are a very good source of: 

Calcium 

Calcium is the most common mineral in the body. 

It is essential for bone growth and development as 

well as for building and maintaining strong teeth. 

Furthermore, calcium is involved in a number of 

biological processes such as nerve function, muscle 

contraction and blood clotting. Especially for 

growing children and adolescents it is essential to 

get enough calcium for proper bone growth. 

average quantity per 

10g serving with 200ml 

skim milk (0.1%) 

143.0 

600.0 

10.0 

2.2 

23.5 

400.0 

6.0 

0.6 

0.6 

* based on a 2000 kcal diet 

Iron 

Iron is a constituent of haemoglobin, which delivers 

oxygen to cells, and of myoglobin, which 

stores oxygen in muscle tissue. In addition, it is a 

cofactor for a number of important enzymes, for 

example ones involved in energy production and 

the immune system. 

Vitamins 

Vitamins are necessary cofactors for enzymes. 

All of them are needed in energy metabolism, 

some for muscle metabolism (especially vitamin 

B1 and B6 ), some for forming red blood cells 

(especially vitamin B2 ) and one in particular (B12 ) 

for folate metabolism and nerve function.

Energy 

Carbohydrates deliver glucose in our body. 

Glucose is the preferred fuel for the brain and can 

be stored in the muscles and liver. Carbohydrates 

are essential in helping to restore energy levels 

for physical and mental activities, e.g. in school, 

when consumed at key moments throughout 

the day. 

nutrient 

Energy 

Example based on NESQUIK powder, France 

Branded active benefits 

– A combination of 8 vitamins and 

4 minerals 

– A combination of energy-releasing 

micronutrients for growth and 

development 

– For stronger bones and teeth 

nUtRIEnt PRoFILE oF nESQUIk 

Protein 

Total carbohydrates 

Fat 

Sodium 

Dietary fibre 

Calcium 

Magnesium 

Phosphorus 

Vitamin B 1 

Vitamin B 3 

Vitamin B 5 

Vitamin B 6 

Vitamin B 9 

Vitamin C 

Vitamin D 

Vitamin E 

Units 

kcal 

kj 

g 

g 

g 

mg 

g 

mg 

mg 

mg 

mg 

mg 

mg 

mg 

µg 

mg 

µg 

mg 

15 g of powder 

55.0 

233.0 

0.6 

13.0 

0.5 

47.0 

0.8 

18.0 

21.0 

20.0 

0.1 

2.6 

0.3 

0.2 

30.0 

7.1 

0.8 

1.5 

per cup* 

152.0 

634.0 

7.3 

22.0 

3.7 

49.0 

0.8 

261.0 

46.0 

210.0 

0.2 

2.7 

1.0 

0.3 

39.0 

11.0 

0.8 

* 15 g in 200 ml of semi-skimmed milk 



QUIZ 

1. originally cocoa came from: 

B Switzerland 

C South America 

d North America 

2. which variety of cocoa bean is 

called “the prince of cocoa”? 

o Criollo 

L Forastero 

M Trinitario 

3. How many different chemical 

compounds are found in 

cocoa nibs? 

A 500 

C 600 

E 700 

4. How much cocoa butter does a 

cocoa bean contain? 

J Around 20% 

k Around 37% 

o Around 54% 

5. what is the fat content of the 

standard powder used in 

nESQUIk? 

C 0% 

A 10 – 12% 

d 20 – 22% 

6. Is nESQUIk a hot cocoa or a hot 

chocolate drink? 

P Hot cocoa drink 

o Hot chocolate drink 

7. the fibre in cocoa beans is 

necessary for: 

A Effective nerve and muscle 

function 

E Relaxing smooth muscles 

o Slow absorption of glucose 

8. which is the most relevant 

alkaloid in cocoa? 

V Caffeine 

w Theobromine 

9. Cocoa intake is inversely 

associated with 

B A good sleep 

C Diabetes 

d Blood pressure 

10. which is the most commonly 

used cereal for MILo? 

E Barley 

F Rice 

G Quinoa 

11. MILo is a good source of: 

S Vitamin C 

R Calcium 

t Folate 

1.6 1 2 3 4 5 6 7 8 9 10 11 

Answer: cocoa powder 

11

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