ZME Science on MSN
As the Chocolate Crisis Drives Prices Up and Recipes Down, a New Method Turns Carob Tree Pulp into an Ingredient That Tastes Like Cocoa
This search has led a team of researchers to an unlikely candidate—the humble carob pulp, a neglected food by-product. Their ...
Hosted on MSN
Carob peanut butter candy for dogs
If you want a fun and tasty way to spoil your dog, this carob peanut butter candy is about to become a new favorite. These little candies are creamy, rich, and absolutely delicious to dogs, thanks to ...
With climate change and higher incidences of crop diseases, global cocoa production and supply is being threatened. A research team from the National University of Singapore (NUS), motivated by these ...
A research team developed two flavor-enhancing techniques that transform carob pulp into a delicious, sustainable alternative to cocoa. Rising temperatures and the spread of crop diseases are placing ...
Associate Professor Liu Shao Quan (left) and Mr Manfred Ku from the NUS Department of Food Science and Technology developed novel methods to improve the taste of carob-based chocolate alternatives.
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback