Research and Development Archives - so good.. magazine
Columbia University 3D prints a cheesecake with laser-cooked ingredients
March 30, 2023 | Ana RodríguezColumbia University engineers believe multilayered 3D printing can help control the amount of nutrients and improve food safety.More info
Scientists in the UK discover how to create healthier chocolate with a 3D tongue
January 20, 2023 | Ana RodríguezAccording to research, chocolate is irresistible to most people because of the film of fat it releases when it comes into contact with the tongue.More info
How to lighten a praliné dessert using five technological ingredients according to Jordi Puigvert
January 10, 2023 | sogoodmagThe author of the book Evolution teaches how to give this praliné individual a contemporary feel and showcase an airy, light version.More info
A study indicates that the color of tableware influences the perception of flavor in picky eaters
December 13, 2022 | Ana RodríguezA snack tastes saltier when served in a red or blue bowl, according to researchers at the University of Portsmouth.More info
A prototype of fat-free whipped cream using bacteria has been developed in Copenhagen
November 14, 2022 | Ana RodríguezThis whipped cream proposal uses lactic acid bacteria, making it less caloric and more sustainable. More info
The perfect chocolate is shaped like a spiral according to science
May 26, 2022 | Ana RodríguezResearchers 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.More info
Ramon Morató’s healthy pastry, in Regular, Slim, and Skinny versions
May 11, 2022 | Ana RodríguezIn 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.More info
Scientists use microalgae as an alternative to palm oil
April 22, 2022 | Ana RodríguezThe oil derived from microalgae contains more polyunsaturated fatty acids and mitigates the impact on the environment.More info
An ‘animal-free’ egg white has been launched in the United States
April 7, 2022 | Ana RodríguezEVERY EggWhite™ offers the flavor and culinary functionality of egg whites, but without the use of chickens or factory farms.More info
Health and flavor, the main reasons for consuming plant-based chocolate
January 14, 2022 | Ana RodríguezA worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate. More info