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Why cocoa-efficient chocolate-making process could solve sector headaches
According to Kim Mishra, the main author of a study published in the journal Nature Food, the adoption of the method could ...
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Scientists develop new chocolate that's healthier, more sustainable
"Our process uses solely cocoa pod components in the chocolate," say the team led by Kim Mishra from the Swiss Federal Institute of Technology in Zurich (ETH) in the journal Nature Food.
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Have Swiss scientists made a chocolate breakthrough?
Kim Mishra (L) and Anian Schreiber (R) cooperated on the new chocolate making process Imagine picking up a nice juicy apple - but instead of biting into it you keep the seeds and throw the rest away.
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Scientists Find Way To Make Chocolate Healthier
The main author of the study, Kim Mishra, likens the fruit to a honeydew melon. "These fruits have similar structures," she said in a statement. "Both have a hard outer shell that reveals the ...
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Chocolate that harnesses the full potential of the cocoa fruit
Kim Mishra, main author of the Nature Food study, says that the cocoa fruit is similar to the honeydew melon. "These fruits have similar structures. Both have a hard outer shell that reveals the ...