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More healthful milk chocolate by adding peanut, coffee waste

August 17, 2020 sarah JonasResearch Results

Milk chocolate is a consumer favorite, but it isn’t exactly health food. Now, researchers report a new way to combine milk chocolate with waste peanut skins to boost its antioxidant properties and present their results today at the American Chemical Society Fall 2020 Virtual Meeting & Expo.

Chocolate ‘fingerprints’ could confirm label claims

April 20, 2020 sarah JonasResearch Results

The flavor of a fine chocolate emerge from its ecology, in addition to its processing. But can you be certain that the bar you bought is from the exotic locale on the wrapper? Researchers developed a method for determining where a chocolate was produced by looking at its chemical “fingerprint.”