Choc science: using cocoa fruit to lower sugar in chocolateChoc science: using cocoa fruit to lower sugar in chocolate :: FoodProcessing

Researchers at ETH Zurich have joined forces with the chocolate industry to investigate the potential for making maximum use of the cocoa fruit.

Related Keywords

Switzerland ,Bern ,Zurich ,Züsz ,Swiss ,Erich Windhab ,Kim Mishra ,Bern University Of Applied Sciences , ,Nature Food ,Bern University ,Applied Sciences ,