The best kind of chocolate is creamy, smooth and melts in your mouth, not in your hands. Now University of Guelph food scientists say they have found a way to create that perfect chocolate that simplifies the traditional ...
Materials Science
Sep 13, 2021
0
379
A new study from the University of Surrey has revealed that biotechnology could be the missing ingredient in helping cocoa farmers get a better deal for their beans.
Ecology
Sep 1, 2021
1
134
A new study from the University of Göttingen and international partners has analysed the effects of Fairtrade certification on poor rural workers in Africa. The results show that Fairtrade improves the situation of employees ...
Economics & Business
Jul 1, 2019
0
0
Global demand for coffee and cocoa is on the rise. Yet across the equatorial belt where these two crops are produced, the future is not looking bright. Climate change in the tropics is pushing coffee and cocoa closer to the ...
Plants & Animals
Jun 20, 2019
1
2
The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique.
Materials Science
May 8, 2019
0
132
Manipulating the temperature and the length of time under which cocoa beans are roasted can simultaneously preserve and even boost the potency of some bioactive and antioxidant compounds while protecting desired sensory aspects ...
Other
Apr 4, 2018
0
197
With Easter fast approaching, the thought of chocolate is probably on all our minds, but could the UK's love of chocolate be having a damaging effect on the environment?
Environment
Mar 29, 2018
0
89
What if eating chocolate helped prevent and treat diabetes? It's crazy enough to laugh off.
Biochemistry
Aug 25, 2017
0
936
The discovery of a gene involved in determining the melting point of cocoa butter—a critical attribute of the substance widely used in foods and pharmaceuticals—will likely lead to new and improved products, according ...
Biotechnology
Apr 17, 2015
0
31
Chocolate has many health benefits—it can potentially lower blood pressure and cholesterol and reduce stroke risk. But just as connoisseurs thought it couldn't get any better, there's this tasty new tidbit: Researchers ...
Biochemistry
Mar 24, 2015
0
84
