The chocolate industry is indirectly driving massive and illegal deforestation in Ivory Coast, fuelling a catastrophic decline in wildlife, a green group said Wednesday.
Environment
Sep 13, 2017
0
29
It's been all over the news lately: a survey by the Innovation Center for U.S. Dairy suggests that 7 percent of American adults believe chocolate milk comes from brown cows.
Other
Jun 29, 2017
0
4
Food scientists at the University of British Columbia have developed a faster and cheaper way to quantify antioxidant levels in chocolate. It's a method they plan to use in new research to help uncover when antioxidant levels ...
Analytical Chemistry
Nov 30, 2016
0
7
Chocoholics around the globe have been aware for the last few years that their favourite sweet treat is under threat. Researchers at Bangor University may have come up with an answer that could help find a solution to the ...
Other
Sep 2, 2016
0
1
Belgian chocolate is a world-famous delight. But producing a divinely delicious bar of chocolate that has a beautiful gloss, makes that wonderful sound when you break it, melts in your mouth, and maintains all these qualities ...
Analytical Chemistry
Jun 1, 2016
0
11
Chocolate is divinely delicious, mouthwateringly smooth and unfortunately full of fat. But reducing the fat content of the confection makes it harder and less likely to melt in your mouth. That's why scientists are investigating ...
Other
Apr 27, 2016
1
2
Primarily used in gourmet products, the velvet effect comes from a chocolate coating that results in a smooth texture and refreshing mouthfeel. A research team from the University of Barcelona, along with chocolatier Enric ...
Materials Science
Apr 12, 2016
0
10
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
After emerging from an eight-day space simulation on Friday, the all-female Russian crew said they had missed their loved ones in the experiment more than they missed the comforts of regular life.
Space Exploration
Nov 6, 2015
0
38
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
