Cocoa bean fermentation is a complex and dynamic microbiological process that transforms harvested cocoa pods into precursors essential for flavour and quality in chocolate production. This process ...
"This research signals a shift from spontaneous, uncontrolled fermentations to a standardized, science-driven process. Just as starter cultures revolutionized beer and cheese production, cocoa ...
Why do some chocolate bars exhibit complex flavor notes like floral, caramel, and gentle woody, while others taste harsh, bitter, and astringent? A study published in Nature Microbiology has for the ...
Chocolate is one of the world’s most treasured foods, but behind its endearing taste lies a surprisingly complicated science. A new study from the University of Nottingham, published in Nature ...
Vijay Jagassar describes the cocoa produced at his Trinidad estate as “dark, woody, [with a] very strong chocolate flavor and minor floral notes.” In 2021, this intricate combination propelled his ...
The chocolate industry is having a meltdown. Cocoa prices have doubled since the start of the year, as crops in West Africa — which produces 80% of the world’s cocoa — have been hit by droughts made ...
Chocolate is unquestionably one of the world’s most beloved sweet treats. In fact, it may well take the number one spot - it certainly does with this writer. It’s a favourite in drinks, snacks, cakes, ...
San Diego-based Seminal Biosciences – one of a growing number of startups deploying precision fermentation to produce specialty fats – is aiming to get its first product, a cocoa butter alternative, ...
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 ...
Editor’s Note: Call to Earth is a CNN editorial series committed to reporting on the environmental challenges facing our planet, together with the solutions. Rolex’s Perpetual Planet Initiative has ...
Dr. David Gopaulchan, the first author of the paper, from the School of Biosciences explains, "Fermentation is a natural, microbe-driven process that typically takes place directly on cocoa farms, ...
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