Research and Development Archives - Page 2 of 3 - so good.. magazine
A Korean study reveals dark chocolate changes gut microbiota
October 8, 2021 | Ana RodríguezThe trial, carried out at Seoul National University, directly links increased Blautia obeum bacteria with improved mood.More info
Canadian scientists come up with a method to simplify and perfect chocolate tempering
September 7, 2021 | Jaume CotA phospholipid component of cocoa butter could facilitate a stable crystallization of chocolate in a much more agile and affordable process for any professionalMore info
The blue pigment in red cabbage, a possible alternative to artificial colors
April 14, 2021 | Ana RodríguezAn international team of researchers advocates the pigment once the safety of this natural food coloring is guaranteed.More info
Healthy products and the artisan sales channel are reinforced by the pandemic
April 13, 2021 | Ana RodríguezAccording 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.More info
Natural cocoa improves mental performance in young people
February 4, 2021 | Ana RodríguezAccording 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.More info
Dandelion and Tesla Create 3D Geometric Chocolate Chips
September 29, 2020 | Ana RodríguezIn order to get the perfect chocolate chip, chef Lisa Vega and industrial designer Remy Labesque have worked together.More info
A healthier and more sustainable milk chocolate thanks to peanut skin
August 26, 2020 | Jaume CotWastes from the food industry that are actually rich in polyphenols can help to get healthier foods and give new value to other derivatives of cocoaMore info
Cake decorations, a key buying factor for the French
November 5, 2019 | Ana RodríguezIn 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.More info
Natural cocoa helps reduce the occurrence of chronic diseases
July 12, 2019 | Ana RodríguezAccording to Dr. Ramon Estruch, the high content of polyphenols in cocoa have antioxidant and anti-inflammatory effects on the body.More info
Cocoa has been domesticated in Central America for 3,600 years
November 7, 2018 | Ana RodríguezA study, carried out by 18 researchers, reveals new data on the evolutionary history of the plant.More info