We like some foods, and dislike others. Of course, the way food tastes is important, but mouthfeel, and even the sound that food makes when we bite it, also determine whether we enjoy the eating ...

Researchers from the University of Amsterdam, Delft University and Unilever say they've gotten the optimal mouthfeel of chocolate down to a science. Scientists from the University of Amsterdam, Delft ...

Chocolate shops are little places of magic, identifiable by their specific sweet smell and eye-catching gift boxes. While healthy cacao concoctions are on the rise, so too are design-forward chocolate ...

Dutch physicists and food researchers have shown it is possible to design edible materials to ‘optimise enjoyment’ using ‘metamaterials’ constructed in the lab. Their building material of choice: ...

Chocolate has long been associated with sharing. Whether it's passed around during a movie night, gifted on holidays or enjoyed among friends, the segmented design makes dividing a bar quick and fair.

The host of Marketplace’s “How We Survive,” Amy Scott, explores how tech entrepreneurs are designing chocolate in the laboratory as climate change continues to affect the availability and ...