so good.. magazine – The magazine of the haute pâtisserie

Columbia University engineers believe multilayered 3D printing can help control the amount of nutrients and improve food safety.More info

According 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

The author of the book Evolution teaches how to give this praliné individual a contemporary feel and showcase an airy, light version.More info

A snack tastes saltier when served in a red or blue bowl, according to researchers at the University of Portsmouth.More info

This whipped cream proposal uses lactic acid bacteria, making it less caloric and more sustainable. More info

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.More info

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.More info

The oil derived from microalgae contains more polyunsaturated fatty acids and mitigates the impact on the environment.More info

EVERY EggWhite™ offers the flavor and culinary functionality of egg whites, but without the use of chickens or factory farms.More info

A worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate. More info