news, journals and articles from all over the world.
Elvira de Mejia, professor of food science at the University of Illinois Urbana-Champaign’s College of Agricultural, Consumer and Environmental Sciences (ACES), investigates the health benefits of dark, white, milk, and even Valentine’s Day chocolates.
The School of Agricultural Resources, Chulalongkorn University, organized the opening ceremony of the “Innovation Center for Research and Development of Sustainable Thai Cocoa: ISTC” on Thursday, May 18, 2023, at Room 702, Chaloem Rajakumari 60th Anniversary Building (Chamchuri 10 Building), Chulalongkorn University. Prof. Dr. Chakkaphan Sutthirat, Vice President for Chula Research Affairs, presided over the event and delivered the opening speech. During the event, a speech titled “Passion & Vision in ISTC” was given, after which Asst. Prof. Dr. Tansiphorn Na Nan, Head of the “Innovation for Cocoa Value Chain Management in the Cocoa Business Ecosystem, Nan Province” project discussed the missions of ISTC.
Consumers crave authenticity, but what makes something authentic? A new University of Iowa Tippie College of Business study finds it’s a product’s essence, an abstract, unobservable quality that makes a thing what it is in the consumer’s eye. The funny thing is, essence doesn’t exist.
An international team of researchers led by the University of New Hampshire has sequenced the shea tree’s genome, providing a valuable resource for the strategic development of the species which is best known for the popular product shea butter—a multimillion-dollar ingredient used in cosmetics, personal care products, pharmaceuticals and chocolate.
Researchers are working to help cacao farmers manage harmful cadmium levels in the soil.
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.
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.”
Chocolate is a hallmark of Valentine’s Day and a favorite treat for many. People even say it has health benefits and serves as an aphrodisiac. A look into chocolate’s chemistry explains the science behind the claims and why we crave this sweet indulgence.
UAB allergist Ed Boyd, M.D., shares some tips to avoid any risk of allergic reactions.
The world’s love for chocolate has helped decimate protected forests in western Africa as some residents have turned protected areas into illegal cocoa farms and hunting grounds.
The flavor of chocolate develops during the processing of cocoa beans, and new research shows how tweaks made at this step can produce new flavors.
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