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
Cannabis edibles have created major headaches for the scientists trying to analyze them for potency and contaminants
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
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
Much like a fine wine, high-quality dark chocolate has a multi-layered scent and flavor
Cocoa may offer an easy, safe approach to the persistent symptom, if confirmed in larger studies
Zinc can protect against the superoxide responsible for oxidative stress when taken together with a component found in foodstuffs
Researchers find cacao originated 1,500 years earlier than previously thought
Data represent first human trials examining the impact of dark chocolate consumption on cognition and other brain functions
