According to Kim Mishra, the main author of a study published in the journal Nature Food, the adoption of the method could ...

The main author of the study, Kim Mishra, likens the fruit to a honeydew melon. "These fruits have similar structures," she ...

"Surrounding the beans is the pulp, which yields a very sweet juice, and the endocarp, which yields fibrous powder that can turn that juice into a gel," Kim Mishra, the main author of the study ...

Kim Mishra (L) and Anian Schreiber (R) cooperated on the new chocolate making process Imagine picking up a nice juicy apple - but instead of biting into it you keep the seeds and throw the rest away.

"Our process uses solely cocoa pod components in the chocolate," say the team led by Kim Mishra from the Swiss Federal Institute of Technology in Zurich (ETH) in the journal Nature Food.