chocolate research | Snack Food & Wholesale Bakery

Missouri student backed by PMCA grant completes research on chocolate bitterness

Research yields method for simultaneous extraction, analysis of bitter compounds.

December 15, 2020

University of Missouri-Columbia student Alan McClure, PMCA’s 2018-2019 grant-in-aid recipient, has completed his research project, “Optimization of Bitterness in Chocolate Through Roasting with Analysis of Related Changes in Important Bitter Compounds.”

Adding waste peanut skins to milk chocolate boosts its antioxidant properties

American Chemical Society research shows potential use for discarded peanut skins.

Crystal Lindell

August 17, 2020

Some samples had higher chemical antioxidant activity than most dark chocolates.

Researchers analyze relationship between particle size, mouthfeel of chocolate

Argonne National Laboratory uses ultra-small-angle X-ray scattering to view particle configuration.

Jared Sagoff

October 31, 2019

The characteristics that set haute chocolate apart can be seen at the microscale, thanks to recent research performed by researchers from the University of Guelph at the Advanced Photon Source, located at the U.S. Department of Energy’s Argonne National Laboratory.

Creating a lexicon for communicating chocolate flavor

Barry Callebaut introduces collection of terms, definitions as basis for potential set of standards.

Clay Gordon

February 14, 2018

At ISM in Cologne on Jan. 28, Barry Callebaut hosted a pre-publication launch event for "Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals." As someone who has been interested in the topic professionally for nearly two decades, I was happy to accept the invitation to the launch.

Chocolate could be good for the brain, research says

Studies indicate cocoa flavanols can counteract degeneration, boost memory

Alyse Thompson

July 5, 2017

In case you needed another reason to eat more chocolate, here’s one: Chocolate may be good for your brain.

Study: Music may make chocolate taste creamier

Research suggests music may have effect on perception of chocolate.

Alyse Thompson

November 23, 2016

Published in the journal Appetite, research by Felipe Reinoso Carvalho, Janice Wang, Raymond van Ee, Dominique Persoone and Charles Spence suggests music may affect the way listeners taste chocolate, particularly its perceived “creaminess.”

Mars Chocolate announces Forrest E. Mars grant winners

Recipients to research history of chocolate in the United States.

Olivia Zyszczynski

November 23, 2016

Mars Chocolate North America has announced the winners of the 2016 Forrest E. Mars, Jr. Chocolate History Research and Investigative Studies Grant.

Study: Eating chocolate may make you smarter

Research shows flavanol consumption may improve memory, reasoning.

Olivia Zyszczynski

November 16, 2016

Recent findings from the Nutritional Physiology Research Center at the University of South Australia, the University of Maine and LIH Luxembourg Institute of Health suggest that chocolate improves cognitive function.

Study: Peanut skin extract could boost milk chocolate’s health profile

Phenolic compounds in peanut skins have antioxidant, anti-inflammatory properties.

Alyse Thompson

November 2, 2016

New research, published last month in the Journal of Food Science, has revealed a method that could improve the health profile of milk chocolate without affecting its taste.