Exploring the mechanisms controlling acetate formation during cocoa fermentation may help identify the best starter cultures to optimize flavor attributes, according to a team of scientists supported by Nestlé.
Chr Hansen has joined the industrial platform Kluyer Centre for Genomics of Industrial Fermentation and will benefit from early access to research results on gene sequencing of enzyme and culture production strains.
The food industry could shortly be using a new, bio-based approach
to manufacturing mannitol - the minty-tasting sugar alcohol used as
a powdery coating on chewing gum, confectionery and pills - as
scientists report on new method...