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June 27, 2023 —'Natural' foods are trendy, and proponents claim that little or no processing helps preserve the food's inherent flavor. Research now shows that, at least for certain artisanal, ...
Feb. 24, 2022 —Confection makers who want to develop products containing 100% chocolate and no sugar for health-conscious consumers can reduce bitterness and optimize flavor acceptance by roasting cocoa beans ...
May 17, 2021 —For the first time, researchers have identified a gene that controls flowering in cacao, a discovery that may help accelerate breeding efforts aimed at improving the disease-ridden plant, they ...
June 27, 2021 —A new study of postmenopausal women has found that eating a concentrated amount of chocolate during a narrow window of time in the morning may help the body burn fat and decrease blood sugar ...
Feb. 14, 2023 —A scientist has developed a formulation of low-fat chocolate that can be printed on a 3D printer in pretty much any shape a person can conceive, including a ...
Aug. 31, 2021 —A new study has revealed that biotechnology could be the missing ingredient in helping cocoa farmers get a better deal for their ...
Apr. 21, 2022 —We like some foods, and dislike others. Of course, the way food tastes is important, but mouthfeel, and even the sound that food makes when we bite it, also determine whether we enjoy the eating ...
Apr. 6, 2022 —The tropical tree, from whose seeds chocolate and other sweets are produced, has its secrets. Unravelling them is not so ...
May 26, 2021 —When enjoying a chocolate bar, most people don't think about how the molecules within it are organized. But different arrangements of the fats in chocolate can influence its taste and texture. ...
Feb. 2, 2022 —Researchers have chased the source of cacao's cadmium contamination for years, but an array of distinct sampling methods and sites led to mixed results. In a new analysis, scientists consider ...
