Nestlé has developed a patented technique that uses up to 30% more of the cocoa fruit, including pulp and husk, to produce chocolate without altering its flavor. The process minimizes waste and could ...

Cocoa supply shocks, soaring prices and new regulations are pushing food manufacturers toward reduced‑cocoa and cocoa‑free ...

Researchers from the University of Nottingham have uncovered how microbes, temperature, and pH combine to shape chocolate flavor—offering a way to standardize and improve the fermentation process.

The Swiss-owned company claims its patented process could help stabilize cocoa prices, reduce waste, and increase farmer yields. Stacey Leasca is an award-winning journalist with nearly two decades of ...