Applying an electric field to liquid chocolate in the flow direction can reduce the fat level in chocolate by 10% to 20%, according to Mars-funded research conducted by Temple University. The study was published in Proceedings of the National Academy of Science (PNAS). Rongjia Tao, lead ...
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
Join us tomorrow for our Webinar: Understanding the GLP-1 Consumers and Innovative Wellness Solutions
Please join us tomorrow November 21, 2024 at 12PM ET, for our Understanding the…
Upcoming Webinar: Understanding the GLP-1 Consumers and Innovative Wellness Solutions
Please join us for our Understanding the GLP-1 Consumers and Innovative Wellness…
