Chocolate
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ScienceTo make mid-morning snacks a bit less harrowing, scientists at the Fraunhofer Institute have studied the white film that sometimes forms on chocolate and have come up with the answer for how to prevent it.
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Do you forget where you left your keys or parked the car? The good news is that chocolate – or more specifically, naturally occurring compounds in cocoa called flavanols – can reverse age-related memory decline in healthy older adults, according to a Columbia University Medical Center (CUMC) study.
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UK-based food inventor Charlie Harry Francis is looking to challenge the idea that the sensory delight offered by our favorite foods need live on in the form of bulging waistbands. His Edible Mist Machine is capable of producing inhalable mists ranging in flavor from smoked bacon to apple pie.
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Solid Idea is offering a limited run of 3D chocolate printers, for the low price of US$99. While details are slim on the specs of this machine, we can expect to see a final product in the last quarter of this year.
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Although it has long been known that dark chocolate provides numerous health benefits, the exact reason as to why this is so has remained a mystery. Now researchers from Louisiana State University have provided the answer – gut microbes.
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One of the less practical examples of wearable technology we've seen of late is the "Joy Jacket" – a garment designed to convey a visual statement of happiness when the wearer consumes a certain chocolatier's product.
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American chocolate giant Hershey Foods and 3D printing firm 3D Systems have announced a sweet partnership to explore the growing 3D printing industry, resulting in both new products and a new class of consumer printers.
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In good news for chocoholics, researchers at the University of Granada are reporting that higher chocolate consumption is also associated with lower levels of total fat deposits – in the bodies of adolescents at least.
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At the bleeding edge of LED/chocolate crossover technology, Alexander Lervik's Lumière au Chocolate is but the latest example in the burgeoning field of edible lighting.
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Cadbury’s research and development plant in Bourneville, U.K. has invented a chocolate that remains solid even when exposed to temperatures of 40º C (104º F).
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Eating higher levels of chocolate could be associated with a one-third reduction in the risk of cardiovascular disorders, 31% reduction for diabetes and a 29% reduction for stroke.
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ScienceScientists have created a 3D printer that makes chocolates in shapes determined by the user.
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