Belgian researchers working in collaboration with the world's largest chocolate producer, Barry Callebaut, have bred robust yeasts that ferment cocoa to produce bespoke aromas and flavors in the finished chocolate. According to the team, this makes possible a new range of boutique chocolates that can match particular flavors in the same way that craft beer, coffee, tea, and wine can.
.. Continue Reading Belgian scientists use hybrid yeasts to create boutique chocolatesSection: Around The Home
Tags: Related Articles:
- Scientists developing healthier, better-tasting chocolate
- Can’t find your car keys? Cocoa flavanols may help age-related memory decline
- "Good" gut microbes revealed as the key to dark chocolate's health benefits
- Cadbury develops chocolate that won't melt at high temperatures
- Chocolate lovers rejoice: More chocolate means less body fat
- Scientists halve fat content of chocolate using fruit substitutes
from Gizmag Emerging Technology Magazine http://ift.tt/21aEyrB
No comments:
Post a Comment