Tuesday 23 December 2025
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American Chemical Society

Chocolate

Chocolate infused with prebiotics, probiotics and flavorings could have enhanced health benefits

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WASHINGTON, D.C., USA – Many people will soon load up Easter baskets with chocolate candy for children and adults to enjoy. On its own,...
Science

New research unveils how milk proteins interact with caffeine in espresso

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WASHINGTON, DC, USA – The swirl of milk and espresso — a small storm in your mug — doesn’t impact the dynamics of the...
Chocolate

Chocolate’s tasty flavors might pose a risk in other desserts, reveals new study

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WASHINGTON, DC, USA – What makes chocolate taste and smell so delicious? Chemistry, of course! A variety of molecules work together to create that...
Chocolate

Chocolate can be fruity or flowery, if you skip the roasting step

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WASHINGTON, USA – “Natural” foods are trendy, and proponents claim that little or no processing helps preserve the food’s inherent flavor. Research now published...
Science

Researchers report several compounds that give coffee its distinctive ‘mouthfeel’

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ATLANTA, US – Coffee drinkers intuitively recognize the pleasure of swallowing a smooth, rich brew versus a watery one. Aside from added cream or...

Researchers assess coffee composition

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MILAN – People worldwide want their coffee to be both satisfying and reasonably priced: to meet these standards, roasters typically use a blend of...
Chocolate

Chocolate ‘fingerprints’ could confirm label claims, shows new research

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WASHINGTON, D.C., U.S. – The flavor and aroma of a fine chocolate emerge from its ecology, in addition to its processing. But can you...
Science

The perfect shot of espresso every time (with a little help from chemistry)

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The average American drinks more than three cups of coffee a day, contributing to a $40 billion industry in the U.S. alone, according to...
Cocoa

How chemistry can improve bargain hot cocoa powder with some hacks

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WASHINGTON, U.S. — Nobody really likes bargain hot cocoa powder. It's lumpy, it's too thin and it leaves scummy residue behind. But premium hot cocoa...
Cocoa

Stressed out cocoa produces better chocolate flavor, study finds

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We all know that Chocolate is delicious and is produced from Cocoa trees. Scientists in the latest research found out that the weather conditions...
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