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.

This image compares the microbial dynamics and production stages in traditional fermented sausages, highlighting differences between Western sausages (such as salami, chorizo, longaniza, and pepperoni ...

Add Yahoo as a preferred source to see more of our stories on Google. Cacao beans undergoing fermentation on a cacao plantation in the Dominican Republic. (Jon G. Fuller/VW Pics/Universal Images Group ...

Coffee beans that pass through the digestive tracts of animals get their unique flavors from the activity of gut microbes, ...

Close-up of chunks of dark chocolate bar pieces stacked into a small pile. The flavors of premium chocolate are influenced by the microbes involved in its fermentation. Credit: Shutterstock Biting ...

Chocolate is unquestionably one of the world’s most beloved sweet treats. In fact, it may well take the number one spot - it certainly does with this writer. It’s a favourite in drinks, snacks, cakes, ...

People have long said that "bread is life." Now, researchers at Tufts University are using the bubbling mixtures of flour and ...

The unique flavor profiles of premium chocolate—which can include hints of citrus, wafts of wine and subtle notes of spice—have often been attributed to the cocoa bean’s origin. Farmers in tropical ...

Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars. A key part of that journey is fermentation, the natural process that gives cocoa its ...