Research and Development Archives - so good.. magazine
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.
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.