High Social and Ecological Standards for Chocolate
Research team including agroecologists from Göttingen University study conditions in Peruvian cocoa agroforestry systems
chocolate
Scientists Approve New Test for Cocoa and Chocolate Products
Revised and expanded analytical test for measuring flavanols and procyanidins adopted as new Official Method of Analysis by AOAC International food science experts
Breakthrough Research Allows for 3D Printed Chocolate without Temperature Control
SUTD's new approach to the 3D printing of chocolate using cold extrusion instead of conventional hot-melt extrusion method eliminates the need for stringent temperature controls, offering wider potential for 3D printing temperature-sensitive food
Chocolate Muddles Cannabis Potency Testing
Cannabis edibles have created major headaches for the scientists trying to analyze them for potency and contaminants
The Flavor of Chocolate Is Developed during the Processing of the Cocoa Beans
Can you manipulate the taste of noble cocoas in different directions to create exciting new flavors for the world's chocolate fans? Some researchers and cocoa professionals asked that question and the research shows that you can
Study: Phenols in Cocoa Bean Shells May Reverse Obesity-Related Problems in Mouse Cells
A new study suggests that three of the phenolic compounds in cocoa bean shells have powerful effects on the fat and immune cells in mice
The Smell of Dark Chocolate, Demystified
Much like a fine wine, high-quality dark chocolate has a multi-layered scent and flavor
Cocoa May Help Curb Fatigue Typically Associated with Multiple Sclerosis
Cocoa may offer an easy, safe approach to the persistent symptom, if confirmed in larger studies
Chocolate, Tea, or Coffee with Zinc Could Reduce Oxidative Stress
Zinc can protect against the superoxide responsible for oxidative stress when taken together with a component found in foodstuffs