It all started with the desire to investigate a food so much beloved as unacknowledged in its history and origin. If it is common practice to link the appearance of an espresso cup with that of a coffee bean, an analogous association between cacao and chocolate is somewhat blurry. Yet, in comparison to other delicacies, chocolate is that food that elates our entire existence, from childhood to adulthood—and beyond.
Based on these premises, Foodensity’s mission is not only to elevate chocolate education among consumers, but also to provide stories and insights into the industry of fine cocoa and chocolate to inspire food brands and professionals.
Foodensity was born initially in 2015 to explore topics related to food science as a whole. Not surprisingly, the name is the fusion of the two words “food” and “density,” to give an idea of the ‘dense’ interconnection of the various topics that make up a food system (nutrition, safety, technology, economy, etc.).
It is only since 2016 that the blog decides to dedicate its articles to the fine chocolate industry. This decision came about after a reader asked for nutritional information on dark chocolate following a widely-shared report on social media on how to recognize a high-quality hazelnut cream by its ingredients list.
What fascinates of high-quality chocolate is its ability to evoke aromas and flavors that could otherwise be tasted only through the fusion of different foods. There is no other food in nature that, wisely processed, gives the same sensory complexity as fine chocolate, which contains more than 600 aromatic precursors! Moreover, compared to other specialty foods, such as wine and coffee, chocolate requires a correct understanding of the various ingredients that may compose it (sugar, milk, inclusions) and how they may interact with each other.
That’s why the name of the blog, Foodensity, has remained the same. On the one hand, to give continuity to the path undertaken as a passionate communicator in the field of food science. On the other hand, because chocolate lends to the idea of something ‘dense,’ not only from a sensory point of view as a food, but also pertaining what characterizes its complex production and supply chain, starting from cacao.
Foodensity has the aim of being a reference website for the fine chocolate industry. My audience is mainly made up of fine chocolate producers and professionals, and secondly, chocolate consumers and foodies, looking for inspiration and education focused on complex and recurring topics in the fine chocolate industry. To this end, I love creating in-depth articles on each topic, giving the reader a different angle from what they can already find online, whether to improve their business as a brand/professional or their approach as a consumer/lover.
I am a food scientist, blog writer, and branding/product consultant for the fine/specialty chocolate industry since 2016.
My competence in food science, specialization in cereal-based products, and previous expertise in the Quality Assurance and Marketing areas of the ice-cream industry helped me to attract the first collaborations with fine cacao and craft chocolate brands desiring to improve their product quality and brand perception on a highly-competitive and fast-changing market.
I am happy to side ambitious but dependable companies or professionals for short-term assignments and long-term projects in the chocolate, ice-cream, bakery, pasta, and dairy industry.
I am also an Associate Member of the Fine Chocolate Industry Association, the only organization in the world focused on supporting fine chocolate professionals who make, sell, and educate on specialty chocolate products made from premium-grade cacao and natural food ingredients, and a Writing Contributor for Cacao, the first international print magazine dedicated to the fine craft chocolate industry.
What I can do for your brand
Antonella contributed a well-researched article about vanilla in Issue One of Cacao Magazine. It was clear that Antonella was an expert and knew what she was talking about. I was particularly happy with her quick turnaround and her ability to always meet deadlines. Thanks again for your work and article, Antonella!
Antonella collaborated with us for the labeling and nutritional claims of our first product. As a startup, it was such a benefit and relief to count on her great expertise and broad knowledge of current European legislation. Totally recommended!
My policy is to offer my readers the highest transparency, be it based on objective or subjective criteria.
If you are a brand and would be pleased to send me your products, know that I can accept the gifts only if I feel you are aligned with my values.
All product reviews will be shared exclusively on social media.
I don’t do that, unless I need to ask your expertise contribution to a group interview or roundup.
I reply to the the most basic as well as the most fanatic questions about chocolate on Quora. Feel free to hit my profile and drop your question:visit Quora now.
I live in a tiny region of southern Italy severely disadvantaged in the logistics.
To get an idea, to reach:
- Rome by car, bus, or train, I would take more than 3 hours and a half,
- a city in central or northern Italy, from 5 to 10 hours,
- a city in the rest of Europe or the world, one day or two.
I enjoy traveling, but these settings make it inefficient for the additional room and board costs even for the closest destination.
For these reasons, I am glad to offer my presence and commitment at any event, but only under full expense coverage of the assignment.