Whether baked as chips into a cookie, melted into a sweet warm drink or molded into the shape of a smiling bunny, chocolate is one of the world’s most universally consumed foods. Even the biggest ...

Palmless™ Cocoa Butter Equivalent marks C16's entry into edible fats and oils. The product is a next-generation cocoa butter, ...

Palm oil alternatives company C16 Biosciences has moved into edible fats with a Cocoa Butter Equivalent produced through precision fermentation, its first ...

For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, to their surprise, a team of Belgian researchers has discovered that the same species of ...

The quality and flavor of chocolate begin with the cacao bean, which is profoundly influenced by both pre- and post-harvest factors. Among these, fermentation is the first, and one of the most ...

For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, to their surprise, a team of Belgian researchers has discovered that the same species of ...

Whether baked as chips into a cookie, melted into a sweet warm drink, or molded into the shape of a smiling bunny, chocolate is one of the world’s most universally consumed foods. Even the biggest ...

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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 ...

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