A team of Belgian researchers has shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate. "This makes it possible to create a whole range of boutique chocolates ...
Cell & Microbiology
Nov 20, 2015
0
44
The explosion in worldwide coffee consumption in the past two decades has generally not benefitted farmers of coffee beans in poorer nations along the equator.
Ecology
Aug 23, 2015
0
47
The Barry Callebaut Group, VIB (Flanders Institute for Biotechnology) and KU Leuven (University of Leuven), with the support of IWT (Agency for Innovation by Science and Technology-Flanders), managed to improve the process ...
Biotechnology
Aug 14, 2015
0
12
For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, to their surprise, a team of Belgian researchers has discovered that the same species of yeast used in production ...
Cell & Microbiology
Jul 15, 2015
0
24
Amidst fears that global warming could zap a vital source of protein that has sustained humans for centuries, bean breeders with the CGIAR global agriculture research partnership announced today the discovery of 30 new types, ...
Biotechnology
Mar 25, 2015
0
23
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
Technology forecasters are calling 2015 the year of the Internet of Things—that idea that everyday objects will use sensors and Internet connectivity to start thinking and acting for themselves. At the International CES ...
Consumer & Gadgets
Jan 8, 2015
0
25
California farmers grew about 23,000 acres of baby and large limas with a value of about $30 million in 2012, according to the National Agricultural Statistics Service.
Other
Jan 7, 2015
0
70
VTT has developed food application technologies for an ancient domestic protein crop - faba beans. The nutritious and protein-rich faba beans are mostly used for feed. VTT introduced food product concepts that enable the ...
Other
Dec 3, 2014
0
0
Most of what we taste we actually smell. The only sensations that we pick up in our mouth are sweet, sour, bitter, umami and salty. Without its smell, coffee would have only a sour or bitter taste due to the organic acids. ...
Other
Oct 21, 2014
1
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