This month's column will continue the theme of "How Is It Processed?" The column will focus on dark chocolate. The botanical name for the cacao tree is Theobroma cacao, which literally means "food of the Gods." Dark chocolate ...
Other
Apr 28, 2016
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13
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
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Ivory Coast has deployed teams of rangers to protect the country's last surviving dwarf elephants from extinction, the head of the national park service told AFP Tuesday.
Ecology
Apr 20, 2016
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227
A huge snowstorm could dump more than two feet of snow all over the East Coast, and that means trillions and trillions of tiny snowflakes.
Other
Jan 21, 2016
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23
Dark, milk, semi-sweet or white, chocolate is a favorite treat for many —many humans that is. As much as we like it, chocolate can be lethal to our canine friends. Why can we humans eat chocolate without any negative effects ...
Other
Jan 19, 2016
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24
The the indigenous peoples of the Amazon are far removed from the Paris conference rooms where politicians and technocrats in dark suits hashed out a historic deal on curbing climate change to close out the year.
Environment
Dec 22, 2015
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41
Researchers of Leuven University and VIB in Belgium have shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate.
Biotechnology
Dec 3, 2015
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9
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
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44
The Barry Callebaut Group, VIB (Flanders Institute for Biotechnology) and KU Leuven (University of Leuven), with the support of IWT (Agency for Innovation by Science and Technology-Flanders), managed to improve the process ...
Biotechnology
Aug 14, 2015
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12
The discovery of a gene involved in determining the melting point of cocoa butter—a critical attribute of the substance widely used in foods and pharmaceuticals—will likely lead to new and improved products, according ...
Biotechnology
Apr 17, 2015
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31
