Research and Development Archives - so good.. magazine
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.
In order to get the perfect chocolate chip, chef Lisa Vega and industrial designer Remy Labesque have worked together.
Wastes from the food industry that are actually rich in polyphenols can help to get healthier foods and give new value to other derivatives of cocoa
In France, consumers show a special predilection for decorated cakes, made with natural ingredients from a specific origin, and with less sugar, according to PCB Creation.
According to Dr. Ramon Estruch, the high content of polyphenols in cocoa have antioxidant and anti-inflammatory effects on the body.
A study, carried out by 18 researchers, reveals new data on the evolutionary history of the plant.
Do you want to try the latest Pierre Hermé pastry without moving from your seat? Or do you want to know the organoleptic properties of a new chocolate coating without having to sample it? Or perhaps you would like to share the aroma of your most recent bonbon with others without having to organise a meeting? Today, this is still not possible, but it in the not too distant future, it may be, thanks to the “digital lollipops” of Nimesha Ranasinghe.