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 ...

Projects on cell cultured chocolate and precision fermentation are among 14 to receive funding from BioMADE, the Dept. of ...

From her own experience, Julie Lestang knows what happens when undesirable microorganisms penetrate the cacao fermentation process. Before coming to Zurich in November 2021, she worked for two years ...

Close-up of chunks of dark chocolate bar pieces stacked into a small pile. The flavors of premium chocolate are influenced by the microbes involved in its fermentation. Credit: Shutterstock Biting ...

Prefer Newsweek on Google to see more of our trusted coverage when you search. Bread, alcohol, dill pickles or cheese might come to mind when you think of foods that ferment, but one food that doesn't ...

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 ...

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 ...

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 ...

Dedication to protecting key bird habitats and biodiversity made possible the first Bird Friendly cocoa certification in ...

The secret to the deep flavor of chocolate has been revealed. Researchers have discovered the microorganisms that determine the aroma and taste during the fermentation process of cacao seeds, the ...