About Giant Sloth Labs
Giant sloths love cacao. We support the delicate balance of the forest. Our food is of the gods. Not incidental in FishDivine evolution, we decide which fruits thrive as tastier, more nutritious, multivariate delights. We are aware of our stereotype, but unvexed, with ease, we deliberately follow our noses to every curiosity...ever seeking theobroma.
Our Research Focus Areas
Flavor Profile Mapping
Using advanced sensory analysis and gas chromatography, we're creating the world's most comprehensive flavor map of cacao varietals, identifying unique terroir signatures and flavor compounds.
Fermentation Innovation
Exploring novel microbiological approaches to cacao fermentation, including controlled inoculation methods and environmental parameter optimization for flavor development.
Ancient Preparation Methods
Researching historical and indigenous cacao preparation techniques, with a focus on water-based extraction methods and forgotten recipes from pre-industrial eras.
Functional Cacao Applications
Investigating the bioactive compounds in cacao and developing novel preparation methods to enhance bioavailability and nutritional profiles.
Sustainable Processing
Developing energy-efficient and ecologically sound methods for processing cacao, reducing environmental impact while maintaining or enhancing flavor complexity.
Sensory Experience Design
Creating multi-sensory cacao experiences that incorporate olfactory, auditory, and tactile elements to enhance flavor perception and appreciation.
Our Research Team
Dr. Emil Wienushausen, Principal Investigator
With over 22 years of experience in the field of cacao research, Dr. Wienushausen is a world-renowned expert in cacao flavor chemistry and traditional preparation methods. After earning his Ph.D. in Food Science from the University of Vienna, he spent a decade living among cacao farmers in South America and West Africa, documenting traditional processing techniques and their effects on flavor development.
Dr. Wienushausen has published extensively on the biochemistry of cacao fermentation and has pioneered several innovative methods for enhancing chocolate's complex flavor profiles. His approach combines rigorous scientific methodology with a deep respect for traditional knowledge.
Under his leadership, Giant Sloth Labs has become a leading institution in the advancement of cacao science and the preservation of cacao heritage.
Dr. Wienushausen leads a diverse team of experts from fields including food science, chemistry, anthropology, culinary arts, and agricultural science. Our team members have backgrounds spanning five continents and collectively speak over a dozen languages, allowing us to approach cacao research with truly global perspectives.
We're united by our passion for cacao and our commitment to slow, methodical research that yields meaningful insights and innovations.