Confection makers who want to develop products containing 100% chocolate and no sugar for health-conscious consumers can reduce bitterness and optimize flavor acceptance by roasting cocoa beans longer and at higher temperatures.
Agriculture
Feb 24, 2022
0
24
New research offers an alternative perspective on adaptation to climate threats in Southeast Asia.
Economics & Business
Jan 13, 2022
0
9
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
In 2000 and 2001, the use of child slaves on cocoa farms in West Africa was exposed in a series of documentaries and pieces of investigative journalism, sparking an international outcry .
Social Sciences
Oct 27, 2021
0
16
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
A new study from the University of Surrey has revealed that biotechnology could be the missing ingredient in helping cocoa farmers get a better deal for their beans.
Ecology
Sep 1, 2021
1
134
A new method of DNA testing on cocoa beans could revolutionize the chocolate industry, offering consumers greater reassurance about the origins and ethics of their beloved confectionery, and giving the global cocoa industry ...
Ecology
Jul 14, 2021
0
1
Despite a significant uptick in corporate sustainability efforts in the cocoa sector, it is nearly impossible for most chocolate consumers to know the amount of tropical deforestation associated with their sweet luxury.
Environment
Jul 5, 2021
1
12
A cocoa pricing agreement designed to protect farmers in Côte d'Ivoire and Ghana from destitution is being circumvented by multinationals, the main buyers of cocoa beans.
Ecology
Jun 30, 2021
0
4
Cocoa farmers across Ivory Coast, the world's biggest producer of the key ingredient for chocolate, are down in the dumps after prices for their commodity have fallen for the second year running.
Ecology
May 16, 2021
0
39
