The chocolate ice cream you savour in the new millennium may get its taste
and smell from chemicals brewed up in a lab. Nowadays chocolate treats are made
from cocoa extracts. But Chris Chen of Universal Flavors Corporation in
Indianapolis, Indiana, has created an intense chocolate flavour by heating a
mixture of certain amino acids, sugars and flavour precursors. His new product
is cheaper than cocoa extract and taste testers rated it as having an intense
chocolate flavour. Chen hopes foods flavoured with his chocolate essence will be
on the market by the end of the year.
More from 91av
Explore the latest news, articles and features
Health
Cancer is increasing in young people and we still don't know why
News
Health
People are betting on measles outbreaks – and that might be useful
News
Physics
Is consciousness more fundamental to reality than quantum physics?
Features
Technology
Humanoid robots may be about to break the 100-metre sprint record
News
Popular articles
Trending 91av articles
1
100-year-old assumption about the universe may soon be overturned
2
Is consciousness more fundamental to reality than quantum physics?
3
We may finally have a cure for many different autoimmune conditions
4
Why the keto diet could be a revolutionary way to treat mental illness
5
The bombshell results that demand a new theory of the universe
6
Largest-ever octopus was great white shark of invertebrate predators
7
Humanoid robots may be about to break the 100-metre sprint record
8
How your heart rate variability can offer an insight into your mind
9
How I pay almost nothing to power my house and electric car
10
Coral reefs on a remote archipelago shrugged off a massive heatwave
