The cacao fruit is a bit similar to the honeydew melon, says Kim Mishra, main author of the study. So it’s a bit like discarding all the delicious and nutritious part of the pulp and only using ...

According to Kim Mishra, the main author of a study published in the journal Nature Food, the adoption of the method could ...

"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.

The main author of the study, Kim Mishra, likens the fruit to a honeydew melon. "These fruits have similar structures," she ...

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.

“We treat it as food, as it should be treated, and give it the value it deserves,” says lead author Kim Mishra, research at ...