Cocoa bean fermentation is a complex and dynamic microbiological process that transforms harvested cocoa pods into precursors essential for flavour and quality in chocolate production. This process ...

The US market plays a central role in food innovation, and we are proud to help bring new technologies like cultured cocoa closer to commercial reality here,” said Jaina Wald ...

Together, the two companies aim to commercialize a cultured chocolate product for professionals and food brands.

Cocoa chemistry encompasses the intricate network of biochemical reactions and molecular transformations that occur from bean to finished product. Central to this field is the analysis of volatile ...

SAN FRANCISCO--(BUSINESS WIRE)--Compound Foods, the food tech startup developing sustainable alternatives to at-risk commodities, announced the official launch of its proprietary beanless coffee and ...