Sweets change our brain: Why we can’t keep our hands off chocolate bars and co.
Chocolate bars, crisps and fries — why can’t we just ignore them in the supermarket? Researchers at the Max Planck Institute for Metabolism Research in Cologne, in collaboration with Yale University, have now shown that foods with a high fat and sugar content change our brain: If we regularly eat even small amounts of them, […]
More intense roasting of cocoa beans lessens bitterness, boosts chocolate liking
Confection makers who want to develop products containing 100% chocolate and no sugar for health-conscious consumers can reduce bitterness and optimize flavor acceptance by roasting cocoa beans longer and at higher temperatures. That’s the conclusion of a team of researchers who conducted a new study in Penn State’s Sensory Evaluation Center in the Department of […]
Keeping chocolate milk smooth, stable without carrageenan: Unique high-pressure jet processing of chocolate milk may reduce the use of the controversial emulsifier
Fat-free chocolate milk processed for the first time with high-pressure jet technology exhibits enhanced viscosity, stabilizing cocoa particles in the fluid and eliminating the need for adding a controversial emulsifier. That’s the conclusion of a team of Penn State researchers, whose study suggests that the new technology can preclude the use of carrageenan in chocolate […]