R&D

Potential cocoa substitute: Jackfruit seeds create chocolate aroma, say researchers

Brands could look to roasted jackfruit seeds if cocoa demand outstrips supply, say researchers ©iStock/greenaperture

Jackfruit seeds are a waste product that can be fermented, roasted and converted to flour imparting a chocolate aroma, according to research.

The Schubert 3D camera. Picture: Schubert.

Schubert 3D camera ‘one step closer to long-term goal of optical 3D recognition’

Passatempo kid's biscuits. Picture: cba B+G deisgn agency.

Nestlé’s innovation platform HENRi@Nestlé marks one year anniversary

Kelly Harris, NSF International, conducts an EyeSucceed remote food safety and quality audit. Pic: NSF.

EyeSucceed to address food safety issues with wearable technology

Cargill R&D VP talks ‘processed’ food, EverSweet, at IFT 2017

VIDEO: Cargill R&D VP talks ‘processed’ food: ‘All food is made of chemicals’

High cadmium levels threaten major cocoa growing regions in Peru, say researchers. Pic: iStock/Zerbor

High cadmium levels in cocoa from Peru may impact chocolate quality

©iStock/CreativeBrainStorming

Brain-impaired elderly subjects appear to most benefit from cocoa flavanols: Review

Mondelēz's technical center in Wroclaw, Poland, was supported with a $17m investment.  Photo: Mondelēz

Oreo and Milka among products developed at Mondelēz Polish technical center

Consumers responded positively to white chocolate featuring both goji berries and prebiotics. ©iStock

Prebiotic and antioxidant-packed white chocolate: 'A promising opportunity for industry'

© iStock/Miroha141

Trans-fats' cell death role more direct than previously thought: Study

More R&D