cacao

Research team including agroecologists from Göttingen University study conditions in Peruvian cocoa agroforestry systems

Revised and expanded analytical test for measuring flavanols and procyanidins adopted as new Official Method of Analysis by AOAC International food science experts

SUTD's new approach to the 3D printing of chocolate using cold extrusion instead of conventional hot-melt extrusion method eliminates the need for stringent temperature controls, offering wider potential for 3D printing temperature-sensitive food

Cannabis edibles have created major headaches for the scientists trying to analyze them for potency and contaminants

Can you manipulate the taste of noble cocoas in different directions to create exciting new flavors for the world's chocolate fans? Some researchers and cocoa professionals asked that question and the research shows that you can

A new study suggests that three of the phenolic compounds in cocoa bean shells have powerful effects on the fat and immune cells in mice

Data represent first human trials examining the impact of dark chocolate consumption on cognition and other brain functions

Recent finding flies in the face of previous studies that indicate that roasting always results in a reduction in the polyphenol content in the beans

The costs of chocolate production around the world