Researchers at ETH Zurich have teamed up with the food industry to produce a whole-fruit variety of chocolate. This helps increase the value creation of cocoa farming—and is healthier.
Agriculture
May 21, 2024
0
144
The cacao tree (Theobroma cacao), whose beans (cocoa) are used to make products including chocolate, liquor and cocoa butter, may have spread from the Amazon basin to the other regions of South and Central America at least ...
Archaeology
Mar 7, 2024
0
72
A Rutgers scientist has developed a formulation of low-fat chocolate that can be printed on a 3D printer in pretty much any shape a person can conceive, including a heart.
Other
Feb 14, 2023
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48
No longer just a dream of vegetarians and vegans, fake meat is becoming more widely available in grocery stores and restaurants. And more options are almost certainly on the way. In a study reported in ACS Food Science & ...
Other
Dec 8, 2021
0
96
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
The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique.
Materials Science
May 8, 2019
0
132
Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured as hot cocoa, Americans on average consume almost 20 pounds (9 kilograms) of chocolate in a year. People have ...
Analytical Chemistry
Feb 7, 2023
0
4
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
