Scientists propose new process for high-flavonoid cocoa
Scientists in Spain are reporting development of a new process to make cocoa powder with eight times the levels of some flavonoids linked to chocolate's beneficial effects.
Archives for May 2, 2007
Gas makes the difference in chocolate processing
The type of gas used in making chocolate can have a dramatic effect on taste and texture, say researchers from Nestlé.
Tetra Pak invests millions in new research centres
Sweden-based Tetra Pak will invest €32.6m in two new centres in Lund to develop new processing and packaging equipment for food and drink manufacturers.
Danisco discusses sale of flavour division
Danisco has confirmed the truth of market rumours that it is involved in negotiations over the possible sale of its flavours division.