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 ...
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Key Takeaways from NJ FoodTech 2024 Panel Discussion
One of the most engaging sessions at NJ FoodTech 2024 was a panel discussion on…
StarChefs Los Angeles 2024 Panel Discussion
When it’s time for another StarChefs panel discussion, where else but Los…
