Chocolate finds a new friend in yeast
Researchers claim that yeasts produced during cacao bean fermentation are essential to the final quality of chocolate.
Archives for January 28, 2014
Dispatches from ISM 2014
Who won? ISM innovation award winners announced
Europe’s premier confectionery tradeshow ISM in Cologne, Germany has unveiled this year’s top innovations as voted by journalists.
Special edition: Polyphenols
Polyphenol use rises 69% in 5 years (but do people get it?)
Polyphenol use in functional food and drink marketing has shot up 69% since 2009 even as consumer understanding remains low and approved global health claims extremely limited. But can it continue?
Special Edition: Polyphenols
Callebaut: More specific cocoa flavanol content claims will increase
Despite the growing body of research extolling the health benefits of flavanols found in cocoa, chocolate product manufacturers have yet to fully embrace front-of-pack claims calling out these compounds—with many still opting for more general...