Chocolate News and Research

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Simple Neural Circuit Controls Chewing and Appetite

Speaking, singing, coughing, laughing, yelling, yawning, chewing-;we use our jaws for many purposes. Each action requires a complex coordination of muscles whose activity is managed by neurons in the brain.

24 Oct 2024

Understanding the Chemistry of Chocolate and Genotoxic Compounds

What makes chocolate taste and smell so delicious? Chemistry, of course! A variety of molecules work together to create that unmistakable aroma, but those same molecules might carry some unwanted health effects if there are too many around.

30 May 2024

Scientists Detect Higher Bacterial Counts in Single-Serving Milks

Cornell University scientists have detected higher bacterial counts in commercial, paperboard single-serving containers two weeks after processing than milk packaged in larger containers from the same facilities.

12 Mar 2024

Unraveling Cacao's Past: Ancient Trade Routes and Genetic Diversity Explored

The cacao tree (Theobroma cacao), whose beans (cocoa) are used to make products including chocolate, liquor and cocoa butter, may have spread from the Amazon basin to the other regions of South and Central America at least 5,000 years ago via trade routes, suggests a paper published in Scientific Reports.

11 Mar 2024

Australasia’s Overlooked Pollination Crisis Could Lead to Biodiversity Loss and Food Insecurity

Australasia has likely overlooked a pollination crisis, according to new research published today in the journal Ecology and Evolution.

31 Oct 2023

Bat Skull Sheds Light on Evolution of Echolocation

Bats have one of the poorest fossil records among mammals, with approximately 80% of it estimated as missing.

19 Oct 2023

Birds and Bats are Responsible for Increases in Cacao Yield in Northern Peru

Healthy bat and bird populations don't only help to keep the endangered tropical dry forests of northern Peru in equilibrium.

8 Jun 2023

Foods with a high fat and sugar content change our brain, shows study

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, the brain learns to consume precisely these foods in the future.

23 Mar 2023

Influence of molecular component of caffeine on gut health

Certain microbes are considered to play a role in the development of inflammatory disorders such as inflammatory bowel disease (IBD).

16 Mar 2023

New insights into the lubrication mechanism of chocolate

Scientists found the physical process that takes place in the mouth when a piece of chocolate is eaten.

31 Jan 2023

The analysis of pesticide residues in cannabis and hemp products

In this interview, Avinash Dalmia, the Senior Principal Application Scientist at PerkinElmer, talks to AZoLifeSciences about the analysis of 102 pesticides and 5 mycotoxin residues in hemp regulated by colorado state.

From PerkinElmer 2 Dec 2022

eTesting cannabis for impurities and contaminants

In this interview, Shianna Hines, the Senior Field Application Scientist for cannabis and hemp-related items at PerkinElmer, talks to AZoLifeSciences about testing cannabis for impurities and contaminants.

From PerkinElmer 11 May 2022

IDS Vision Channel: Free web session on "Smart Farming" with guest speakers

Image processing can be used to accelerate, control and optimise processes. When artificial intelligence comes into play, the range of applications becomes even wider.

From IDS Imaging Development Systems GmbH 4 May 2022

Three proteins as potential new therapeutic targets in movement disorders

Three members of a family of proteins have been identified that are important to helping us fine tune the activity of brain chemicals which enable us to walk or stand at will, scientists report.

11 Feb 2022

Using plant-based ingredients to 3D-print meat alternatives

No longer just a dream of vegetarians and vegans, fake meat is becoming more widely available in grocery stores and restaurants. And more options are almost certainly on the way.

9 Dec 2021

Coffee quality vulnerable to shifts in environmental factors associated with climate change

Whether you prefer notes of berry and citrus or chocolate and nuts, dark roast or light, a good cup of coffee can be a simple pleasure.

27 Oct 2021

Scientists explore whether consuming cocoa can help us age better

Whether consuming cocoa, known to be packed with powerful antioxidants that protect our cells from damage, helps us age better, is a question scientists want to definitively answer.

14 Sep 2021

Researchers apply the science of rheology to improve black tea quality

Getting your day started sometimes feels like it requires magic, but making a good cup of tea requires a little science.

8 Sep 2021

Genomic structural variant analysis provides clues on plant diversity

A comparison of the genomes of strains of the cacao tree has offered insights into the role genomic structural variants play in the regulation of gene expression.

18 Aug 2021

Low-cost method of DNA testing on cocoa beans could transform the chocolate industry

A new method of DNA testing on cocoa beans could revolutionize the chocolate industry, offering consumers greater reassurance about the origins and ethics of their beloved confectionery, and giving the global cocoa industry a precision tool to help end slavery and child labor.

From University of Bath 15 Jul 2021