Research and Development Archives - Page 2 of 3 - so good.. magazine
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.
Grupo Vilbo and so good.. magazine present Jordi Puigvert’s Evolution, a practical book about new and surprising techniques and ingredients for modern pastry. As Jordi Puigvert often says – evolution is not revolution. Indeed, it’s not about revolutionizing anything, but helping pastry move one step forward. But how? Through a series of techniques and ingredients as interesting as unusual in traditional pastry. If there is a natural ingredient, with an origin and extraction method similar to that of the usual ones, and which provides us with practical and specific solutions in our daily tasks, why shouldn’t we use it?
The vast potential of artificial intelligence is on the brink to making this possible. The ESADE Research Group on Knowledge Engineering (GREC) is running creative experiments with chocolate chef Oriol Balaguer to prove that computers can be trained to
Introducing new, advantageous ingredients; simplifying the processes; increasing the uses and performance of each product; in short, optimizing the technical side of pastry and bringing it to its best: this is what smart pastry is all about – a concept which Jordi Puigvert practices and teaches all over the world as a technical advisor for several companies. And this will actually be the main topic of a book which will come out next November, written by Puigvert himself and published by Grupo Vilbo and So Good..