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 experience. Is it possible ...
Soft Matter
Apr 21, 2022
0
102
The words "chocolate" and "disappointment" don't often go together.
Materials Science
Apr 14, 2022
0
41
There's no denying that chocolate is one of the world's favorite foods.
Other
Apr 7, 2022
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11
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 longer and at higher temperatures.
Agriculture
Feb 24, 2022
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24
Committed chocoholics, be warned. A health-robbing heavy metal, cadmium, lurks in the velvety recesses of your favorite indulgence.
Ecology
Feb 2, 2022
1
430
Fat-free chocolate milk processed for the first time with high-pressure jet technology exhibits enhanced viscosity, stabilizing cocoa particles in the fluid and eliminating the need for adding a controversial emulsifier.
Other
Nov 15, 2021
1
20
In 2000 and 2001, the use of child slaves on cocoa farms in West Africa was exposed in a series of documentaries and pieces of investigative journalism, sparking an international outcry .
Social Sciences
Oct 27, 2021
0
16
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 method of DNA testing on cocoa beans could revolutionize the chocolate industry, offering consumers greater reassurance about the origins and ethics of their beloved confectionery, and giving the global cocoa industry ...
Ecology
Jul 14, 2021
0
1
