Hershey aiming to develop sensory science with academia link
Research aiming to improve understanding around the sensory attributes of confectionery is the objective of new collaboration between US chocolate giant Hershey and academia.
Archives for January 13, 2011
Study finds new way to gauge chocolate's essential minerals
Brazilian researchers claim a spectrometry based tecnique is a cost effective and simple way to determine levels of minerals such as sodium, potassium, calcium, magnesium, iron and zinc in chocolate.