With climate change and higher incidences of crop diseases, global cocoa production and supply is being threatened. A ...

Over the past few years, chocolate fans may have noticed a concerning change in the taste and texture of their favorite ...

They came up with two techniques to better mimic the taste of cocoa – bitter and sweet. Read more at straitstimes.com. Read ...

With climate change and higher incidence of crop diseases, global cocoa production and supply is being threatened. A research ...

Carob choc 1Assoc Prof Liu Shao Quan (left) and Mr Manfred Ku from the NUS Department of Food Science and Technology ...

That’s the big idea behind Zymosense, “The Nanoassay Company,” a startup that’s spinning off technology developed in the lab ...

Researchers in Singapore have developed two natural methods for carob flavour enhancement, improving its suitability for ...

CRISPR, the gene-editing technology which won its creators the 2020 Nobel Prize for Chemistry, is most well-known for its ...

Bacteria are not always harmful. These microorganisms often become assistants to scientists in creating useful products in all areas of the state’s economy — be it industry, medicine, the ecosphere, ...

Learn how the Chemical Industry is preparing for a sustainable future through green chemistry, circular economy practices, ...

Ultra-processed foods (UPFs) are a leading cause of the "chronic disease pandemic" linked to diet, with food firms putting ...

It's possible to turn a simple, inexpensive cut of steak into a surprisingly tender and flavorful dish if you follow some ...