How scientists created a chocolate bar out of thin air
It sounds like science fiction, but one biotech start-up has begun to transform industrial emissions into confectionery ingredients such as cocoa butter. Here’s how
It sounds like science fiction, but one biotech start-up has begun to transform industrial emissions into confectionery ingredients such as cocoa butter. Here’s how
Are the two leaders, one in the global sweets space and one in the budget supermarket arena, back for good?
Increased production costs, regulatory changes and consumer uncertainty have put pressure on the food and beverage industry in recent years, but could we be seeing the first signs of recovery?