Chocolate 'fingerprints' could confirm label claims

The flavor and aroma of a fine chocolate emerge from its ecology, in addition to its processing. But can you be certain that the bar you bought is really from the exotic locale stated on the wrapper? Now, researchers are ...

Researchers print rainbow colorants on shimmering chocolate

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.

Sensing sweetness on a molecular level

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 ...

Improving the cacao genome and phytozome

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 ...

Sensing food textures is a matter of pressure

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 ...

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