ETH researchers are making chocolates shimmer in rainbow colors without the addition of colorants. They have found a way to imprint a special structure on the surface of the chocolate to create a targeted color effect.
Materials Science
Dec 19, 2019
1
73
Choosing to eat chocolate cake instead of carrot sticks does not equal a lack of self-control, according to new research co-authored by a Cass Business School academic.
Social Sciences
Oct 29, 2019
1
174
Whether it's chocolate cake or pasta sauce, the sensation of sweetness plays a major role in the human diet and the perception of other flavors. While a lot is known about the individual proteins that signal "sweet," not ...
Biochemistry
Oct 23, 2019
0
11
Just as we have seen an increase in the number of microbreweries making specialty beers, the market for chocolate has also developed, so there are more high-end chocolate manufacturers who are trying to stand out by fine ...
Plants & Animals
Aug 26, 2019
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24
How much marijuana is really in that pot brownie? Chocolate can throw off potency tests so labels aren't always accurate, and now scientists are trying to figure out why.
Other
Aug 25, 2019
10
1056
According to the International Cocoa Organization (ICCO), global cocoa bean production in 2017-2018 was 4.6 million metric tons. The global chocolate brands couldn't exist without cocoa. But today the plant is under threat ...
Biotechnology
Jul 22, 2019
0
6
A new form of crystalline lactose has been discovered using part of the technique that gives UK chocolate its unique appeal.
Materials Science
Jul 8, 2019
0
0
Food's texture affects whether it is eaten, liked or rejected, according to Penn State researchers, who say some people are better at detecting even minor differences in consistency because their tongues can perceive particle ...
Other
Jun 13, 2019
0
13
Packaging is the first impression consumers have of food products that influences the likelihood of purchasing. A new study in the journal Heliyon evaluates the effect of chocolate packaging design on sensory liking and willingness ...
Economics & Business
Jun 6, 2019
0
7
Tempering, the heating process that gives chocolate its appealing sheen and creamy texture, is a crucial part of crafting quality chocolate. But, at the molecular level, it gets a little tricky, and when done incorrectly, ...
Condensed Matter
May 21, 2019
1
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