Tuning chocolate flavor through yeast research
Thursday, December 3, 2015 - 10:23
in Biology & Nature
Researchers of Leuven University and VIB in Belgium have shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate. “The set of new yeast variants that we generated makes it possible to create a whole range of boutique chocolates to match everyone’s favorite flavor, similar to […]