Chocolate News, Research
Chocolate News and Research
Scientists identify the odorants responsible for off-flavor-tainted cocoa
Musty, moldy, smoky or horse dung-like smelling cocoa is not suitable for chocolate production. As part of a larger research project, a team of scientists led by Martin Steinhaus from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has identified the odorants responsible for such off-flavors.
Child-targeted advertising impacts the transition from traditional Mediterranean diet to processed foods
Experts have spent decades warning us about the rising rates of childhood obesity, which has become an epidemic among recent generations in many places around the world, including Spain.
An overview on the transition to responsible, high-quality cocoa production
Worldwide demand for food from the tropics that meet higher environmental and social standards has risen sharply in recent years. Consumers often have to make ethically questionable decisions: products may be available to the global market through child labor, starvation wages, or environmental destruction.
Study shows the efficacy of plant-based diet on blood pressure