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 ...

Researchers have identified key factors that influence the flavor of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft ...

Good chocolate is among the world's most beloved foods, which is why scientists are seeking to improve the product, and enhance the world's pleasure. A team of researchers has embarked upon a quest to ...

Why does one bar of chocolate taste so smooth and fruity while another flat and bitter? This variation in flavour is due to the unpredictable and mysterious nature of the cocoa fermentation process.

Just as we have seen an increase in the number of microbreweries making specialty beers, the market for chocolate has also developed, so there are more high-end chocolate manufacturers who are trying ...

It is widely believed that when foods undergo processing, their health benefits are reduced. But that is not true for cocoa, according to a Penn State-led team of researchers, who conducted a new ...

A new study claims to have cracked how to make consistently fine-flavoured chocolate – a special mix of microbes is helping researchers recreate flavours of Colombian cocoa in a lab Why does one bar ...

The fermentation of cocoa beans represents a crucial biochemical phase in chocolate production, during which spontaneous microbial activity converts pulp sugars into organic acids, alcohols and a ...

Investigations of this process in several countries unraveled that always the same species of yeast, lactic acid bacteria, and acetic acid bacteria dominate the fermentation, independent of ...

Producing chocolate, one of the world's most beloved sweets, is a multistep process beginning with freshly harvested cocoa beans. People have been experimenting with chocolate-making for millennia, ...

A new study claims to have taken this unpredictability out of the equation, making for consistently fine-flavoured chocolate.The study was carried out by 13 researchers — a majority from the ...