Good chocolate is among the world's most beloved foods, which is why scientists are seeking to improve the product, and enhance the world's pleasure. A team of researchers from Germany and Switzerland ...

See more of our trusted coverage when you search. Prefer Newsweek on Google to see more of our trusted coverage when you search. Bread, alcohol, dill pickles or cheese might come to mind when you ...

From her own experience, Julie Lestang knows what happens when undesirable microorganisms penetrate the cacao fermentation process. Before coming to Zurich in November 2021, she worked for two years ...

Researchers have identified key factors that influence the flavour of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft ...

Using a new analytical method, ETH Zurich doctoral student Julie Lestang aims to determine the chemical profile of cacao beans reliably and quickly. This forms the basis for controlled ...

Researchers have identified key factors that influence the flavor of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft ...

The fermentation of cocoa beans represents a crucial biochemical phase in chocolate production, during which spontaneous microbial activity converts pulp sugars into organic acids, alcohols and a ...

The secret to the deep flavor of chocolate has been revealed. Researchers have discovered the microorganisms that determine the aroma and taste during the fermentation process of cacao seeds, the ...