Cocoa bean fermentation is a complex and dynamic microbiological process that transforms harvested cocoa pods into precursors essential for flavour and quality in chocolate production. This process ...

Just as we have seen an increase in the number of microbreweries making specialty beers, the market for chocolate has also developed, so there are more high-end chocolate manufacturers who are trying ...

Producing chocolate, one of the world's most beloved sweets, is a multistep process beginning with freshly harvested cocoa beans. People have been experimenting with chocolate-making for millennia, ...

Cocoa chemistry encompasses the intricate network of biochemical reactions and molecular transformations that occur from bean to finished product. Central to this field is the analysis of volatile ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...