A pilot study has developed a new sensory evaluation method that links the chemical structures of polyphenols with their distinct taste properties. Using trained human panelists, researchers showed ...

Cacao fruit is best known as the source of the cocoa beans which underpin the multibillion dollar global chocolate industry: For that alone, millions of us are grateful. But there is more to cacao ...

Researchers found that people who consumed more fruits and beverages rich in polyphenols were at a lower risk for accelerated ...

Researchers at ETH Zurich — a public research university in Zürich, Switzerland — have developed a type of chocolate that makes use of an agricultural waste stream and is more sustainable and ...

Cacao is the raw, unprocessed part of the cacao tree used to produce chocolate — and there is no question it's a true treasure. Unfortunately, most chocolate manufacturers today only seek out the ...

Researchers at ETH Zurich have teamed up with the food industry to produce a whole-fruit variety of chocolate. * ETH researchers have developed a type of chocolate that is more sustainable and ...

Cacao fruit is emerging as a new kid on the block, with some major players in the confectionery industry believing in its potential as an ingredient beyond being the world’s source of cocoa. Products ...

Researchers have developed a type of chocolate that is more sustainable and nutritious than conventional varieties. Cocoa-fruit chocolate uses cocoa fruit jelly as a replacement for powdered sugar, ...

Blue Stripes has recently unleashed a broad line of cacao-based products made from underutilized and wasted parts of the cacao fruit to Whole Foods stores nationwide and will be launching its star ...

Add Yahoo as a preferred source to see more of our stories on Google. 67-year-old cocoa farmer Samuel Davor from Ghana harvests a cocoa fruit. Christina Peters/dpa Cocoa farmers in Ghana are testing ...

Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry ...

Start-up Koa is repurposing the pulp and juice of the cocoa fruit for food and drink manufacturers. By bringing a ‘previously unknown’ taste to the European market, the Swiss-Ghanaian operation says ...