Comes with four variants suitable for dietary needs.
The Industrial Technology Development Institute of the Department of Science and Technology (DOST-ITDI) is launching four new variants of its Ready-to-Drink (RTD) native chocolate product line.
Developed by the Institute’s Food Processing Division (FPD), these shelf-stable drinks introduced during a product press launch on 22 February 2024 in Bicutan, Taguig.
“The idea is to enjoy the higher concentration of health restoring and consciousness-altering compounds found in ceremonial-grade products, like what we have developed, that generates a particularly open heart-warming sensation in the body,” said by ITDI Director Dr. Annabelle V. Briones. “So this heart-warming or heart-opening sensation brings about the uniquely responsive, peaceful, open, living, and physical and mental states that cacao ceremonies revolves around,” she explained.
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The four variants are developed from the Philippine tablea (pronounced as tableya) or tablea de batirol, sikwate or tablea-eh, a native Filipino tsokolate drink traditionally prepared in a pot over medium fire and stirred using a batirol to produce a frothy drink. (A batirol is a wooden tool used to mix the drink before serving to prevent bits of tablea from sinking to the bottom of the pot.)
These are made from three basic ingredients: pure, finely ground cacao beans that is molded into a ball called tablea, water, and sugar. The use of pure tablea gives the drink a rich, dark, and bitter chocolate flavor.
The following are the different variants formulated to address specific consumer needs:
- Dairy-Based – a chocolate drink for people who wants to enjoy the full benefits of whole milk;
- Lactose-Free – formulated for lactose intolerant people;
- Vegan – provides the consumers the relaxation of drinking a chocolate beverage using plant-based milk; and
- Vegan/Sugar-free – ideal for sugar-sensitive (diabetic) consumers and people who are restricting their carbohydrate intake. (FPD-ITDI\\ ITDI S&T Media Service)
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