Research and Development Archives - so good.. magazine
Researchers from the University of Amsterdam, the University of Delft, and Unilever claim that the spiral shape, obtained using a 3D printer, is ideal for maximum flavor.
In his book Files, the global creative director of the firm Cacao Barry presents, among many other projects, a multidisciplinary study on the reduction of fats and sugars in pastry.
The oil derived from microalgae contains more polyunsaturated fatty acids and mitigates the impact on the environment.
EVERY EggWhite™ offers the flavor and culinary functionality of egg whites, but without the use of chickens or factory farms.
A worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate.
The trial, carried out at Seoul National University, directly links increased Blautia obeum bacteria with improved mood.
A phospholipid component of cocoa butter could facilitate a stable crystallization of chocolate in a much more agile and affordable process for any professional
An international team of researchers advocates the pigment once the safety of this natural food coloring is guaranteed.
According to the Taste Tomorrow study, prepared by Puratos in a special post-containment wave, hygiene is a decisive purchasing criterion worldwide in bakery, pastry, and chocolate.
According to a systematic review carried out by different ICTAN – CSIC researchers in Spain, consuming this food can have a positive effect on various cognitive processes in this segment of the population.