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Current Cocoa News and Events

Current Cocoa News and Events, Cocoa News Articles.
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Put down that cup of earl gray tea!
Cancer mutations are not necessarily bad actors, in and of themselves. (2020-07-29)
The complex relationship between deforestation and diet diversity in the Amazon
As increasing areas of the Amazonian rainforest are converted into agricultural land, scientists are examining how this is linked with local communities' food access. (2020-07-07)
Coffee, cocoa and vanilla: an opportunity for more trees in tropical agricultural landscapes
The cultivation of coffee, cocoa and vanilla secures the income of many small-holder farmers and also drives land-use change. (2020-06-15)
Study links malaria risk in deforestation hotspots to demand for agricultural commodities
The international trade in timber, tobacco, cocoa, coffee and cotton accounts for a high proportion of malaria risk in exporter countries, according to a collaborative study by scientists in Brazil and Australia published in Nature Communications. (2020-06-04)
Depression symptoms linked to reduced cognitive control in people with autism
Adolescents and young adults with autism spectrum disorder (ASD) and those with typical development show similar proactive cognitive control. (2020-05-19)
Chocolate 'fingerprints' could confirm label claims
The flavor and aroma of a fine chocolate emerge from its ecology, in addition to its processing. (2020-04-20)
UofL researchers describe possible mechanism for link between obesity and breast cancer
It is widely accepted that higher levels of body fat increase the risk of developing breast cancer, as well as other cancers. (2020-04-13)
Ecosystem services are not constrained by borders
What do chocolate, migratory birds, flood control and pandas have in common? (2020-03-30)
Is your coffee contributing to malaria risk?
Researchers at the University of Sydney and University of São Paulo, Brazil, estimate 20% of the malaria risk in deforestation hot spots is driven by the international trade of exports including: coffee, timber, soybean, cocoa, wood products, palm oil, tobacco, beef and cotton. (2020-03-09)
Food prices after a hard Brexit could increase by £50 per week
A hard Brexit could result in a family of four seeing their food prices increase to up to £50.98 per week researchers at the University of Warwick have found. (2020-03-09)
Cocoa could bring sweet relief to walking pain for people with peripheral artery disease
Patients with peripheral artery disease (PAD) who consumed a flavanol-rich cocoa beverage three times daily for six months saw significant improvements in their 6-minute walking distance compared to a placebo, in a small, phase II randomized study. (2020-02-14)
Green tea extract combined with exercise reduces fatty liver disease in mice
The combination of green tea extract and exercise reduced the severity of obesity-related fatty liver disease by 75% in mice fed a high-fat diet, according to Penn State researchers, whose recent study may point to a potential health strategy for people. (2020-02-14)
Researchers validate transferable & accessible method to quantify flavanols & procyanidins
Building on over two decades of research, Mars and the University of California Davis have developed a new methodology to measure cocoa flavanols and procyanidins that is more accurate and more reliable than previous analytical approaches. (2020-02-03)
Want to know what climate change will do in your back yard? There's a dataset for that
The 7-terabyte dataset, the largest of its kind, helps envision climate-change scenarios at scales as small as 1 kilometer. (2020-01-20)
Researchers identify novel biomarkers to accurately measure dietary intake of key bioactives
Recent studies published in Nature Scientific Reports: Identify new biomarkers for measuring the intake of flavanols and procyanidins, key bioactives in apples, blueberries, grapes, pears and cocoa. (2019-12-12)
How to fight illegal cocoa farms in Ivory Coast
The world's love for chocolate has helped decimate protected forests in western Africa as some residents have turned protected areas into illegal cocoa farms and hunting grounds. (2019-11-21)
SUTD's breakthrough research allows for 3D printed chocolate without temperature control
SUTD's new approach to the 3D printing of chocolate using cold extrusion instead of conventional hot-melt extrusion method eliminates the need for stringent temperature controls, offering wider potential for 3D printing temperature-sensitive food. (2019-10-17)
The flavor of chocolate is developed during the processing of the cocoa beans
Can you manipulate the taste of noble cocoas in different directions to create exciting new flavours for the world's chocolate fans? (2019-08-26)
Fairtrade benefits rural workers in Africa, but not the poorest of the poor
A new study from the University of Göttingen and international partners has analysed the effects of Fairtrade certification on poor rural workers in Africa. (2019-07-01)
Why climate change means a rethink of coffee and cocoa production systems
New research by an international group of scientists, from Inland Norway University, Bioversity International, Wageningen University and World Agroforestry, examines whether incorporating suitable trees into crop systems or replacing coffee with cocoa could help the thousands of families in Mesoamerica meet future climate conditions. (2019-06-20)
Vanilla makes milk beverages seem sweeter
Adding vanilla to sweetened milk makes consumers think the beverage is sweeter, allowing the amount of added sugar to be reduced, according to Penn State researchers, who will use the concept to develop a reduced-sugar chocolate milk for the National School Lunch Program. (2019-06-20)
Study: Phenols in cocoa bean shells may reverse obesity-related problems in mouse cells
A new study by researchers at the University of Illinois suggests that three of the phenolic compounds in cocoa bean shells have powerful effects on the fat and immune cells in mice, potentially reversing the chronic inflammation and insulin resistance associated with obesity. (2019-06-20)
Sensing food textures is a matter of pressure
Food's texture affects whether it is eaten, liked or rejected, according to Penn State researchers, who say some people are better at detecting even minor differences in consistency because their tongues can perceive particle sizes. (2019-06-13)
How much would you pay to eliminate child labor from your cocoa?
An increase in cocoa price by 2.8% could potentially eliminate the very worst forms of child labor from cocoa production in Ghana, according to a new economic model described in a study published June 5, 2019 in the open-access journal PLOS ONE by Jeff Luckstead and Lawton L. (2019-06-07)
Great chocolate is a complex mix of science, physicists reveal
The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique. (2019-05-08)
Weapons trade reveals a darker side to dark web
Debates over gun regulations make headlines across the world, but there's an underground operation for weapons that has drawn very little attention -- until now. (2019-04-19)
Avocado seed extract shows promise as anti-inflammatory compound
An extract from the seeds of avocados exhibited anti-inflammatory properties in a laboratory study, according to Penn State researchers, and it represents a potential source for novel anti-inflammatory compounds that could be developed as a functional food ingredient or pharmaceuticals. (2019-03-13)
IPCC to take greater account of carbon storage by agroforestry systems
Researchers from CIRAD and the FAO establish coefficients for carbon storage in the soil and aboveground and belowground biomass of different agroforestry systems. (2018-12-13)
The Indians of the Ecuadorian Amazon were using cocoa 5300 years ago
An international team* associating archaeologists, anthropologists, biochemists and geneticists recently found for the first time archaeological traces of cocoa use in South America in pre-Columbian times. (2018-10-30)
Novel insights into the heart health benefits of cocoa flavanols and procyanidins
A new study published in the American Journal of Clinical Nutrition adds to the body of data demonstrating that bioactive compounds found in cocoa can keep the heart healthy -- but two types of bioactives called flavanols and procyanidins behave differently in the body. (2018-10-26)
Cappuccino made with jackfruit seed flour has chocolate aroma
A study conducted in Brazil shows that flour made from roasted jackfruit seeds can replace cocoa powder in a mixture of milk and coffee used to make cappuccino. (2018-10-26)
Cocoa: a tasty source of vitamin D?
Many people do not get enough vitamin D. Brittle bones and an increased risk of respiratory diseases can be the result of a vitamin D deficiency. (2018-09-25)
Labor exploitation is endemic in global tea and cocoa industries, international study finds
Labor exploitation including forced labor is endemic at the base of global tea and cocoa supply chains, according to a pioneering international study published by researchers at the University of Sheffield today (31 May 2018). (2018-05-31)
Optimum shade for cocoa
As chocolate becomes ever more popular, demand for cocoa keeps rising. (2018-05-18)
Cocoa CRISPR: Gene editing shows promise for improving the 'chocolate tree'
Use of the powerful gene-editing tool CRISPR-Cas9 could help to breed cacao trees that exhibit desirable traits such as enhanced resistance to diseases, according to Penn State plant scientists. (2018-05-10)
Pesticides give bees a hard time
Scientists from the University of Würzburg have investigated the impact of a new pesticide on the honeybee. (2018-04-05)
Research shows first land plants were parasitized by microbes
Sainsbury Laboratory researchers have found that the relationship between plants and filamentous microbes not only dates back millions of years, but that modern plants have maintained this ancient mechanism to accommodate and respond to microbial invaders. (2018-04-04)
Cocoa bean roasting can preserve both chocolate health benefits, taste
Manipulating the temperature and the length of time under which cocoa beans are roasted can simultaneously preserve and even boost the potency of some bioactive and antioxidant compounds while protecting desired sensory aspects of chocolate, according to Penn State researchers. (2018-04-04)
Is your Easter egg bad for the environment?
A recent study by researchers at The University of Manchester and published in the journal Food Research International has looked at the carbon footprint of chocolate and its other environmental impacts. (2018-03-29)
How chemistry can improve bargain hot cocoa (video)
Nobody really likes bargain hot cocoa powder. It's lumpy, it's too thin and it leaves scummy residue behind. (2018-02-20)
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