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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05/16/2017
New York's Star Chefs Dish on Innovation and Inspiration

Innovation & Inspiration: Symrise’s 2017 New York Rising Stars Roundtable...

04/11/2017
Symrise Debuts Global Hot Sauce Inspired Seasonings at Snaxpo 2017

Another SNAXPO, SNAC International's annual trade show, is officially in the...