A research team developed two flavor-enhancing techniques that transform carob pulp into a delicious, sustainable alternative to cocoa. Rising temperatures and the spread of crop diseases are placing ...

Theobromine in dark chocolate is tied to slower cell aging, with higher levels linked to younger biological ages in a KCL ...

From ramping up hot chocolate prices to threatening reindeer populations, global warming is taking a toll on the holiday ...

Scientists specializing in soil geochemistry, environmental engineering, and health affiliated with the University of São ...

Four trend wars, four surprising winners. Dive into the food and beverage battles that dominated the industry in 2025 ...

The Cultured Hub, a joint venture between Migros, Givaudan, and Bühler Group, has expanded its operations to include plant ...

Americans are couch potatoes, with one in four U.S. adults having cheeks on the seat for more than eight hours a day, ...

In Turin, Italy, Guido Gobino and his son Pietro are preserving artisanal chocolate traditions for the next generation while ...

ROME, Dec 15 () - Scientists in Italy are developing sweet snacks with lab-grown plant cells and fruit residues, producing a ...

Here is a look at four holiday spices that can also be good for your health: Ginger has been used in traditional Asian ...

Chocolate, vanilla, coffee, cinnamon: The ingredients for your favorite holiday foods are becoming increasingly harder to ...

Winston Sun, the global product manager for Europe, told us about the company’s latest cocoa-reduction solutions and high-protein concepts using fermented yeast proteins at this year’s trade show.