chocolate

Food scientist uses 3D printing to introduce the first in a line of what he calls “functional foods”

Researchers focused on the feel and texture of chocolate to find ways to make it healthier but still irresistible

New incubation method yields chocolate with a more pleasant aroma and taste

The research confirmed that bitterness and astringency are negatively correlated to consumer liking

Researchers consider the soil factors influencing cadmium’s ride into cacao beans

A new study reveals that biomarkers could help cocoa farmers get a better deal for their beans

Research team including agroecologists from Göttingen University study conditions in Peruvian cocoa agroforestry systems

Revised and expanded analytical test for measuring flavanols and procyanidins adopted as new Official Method of Analysis by AOAC International food science experts

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