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 ...

Over the past few years, chocolate fans may have noticed a concerning change in the taste and texture of their favorite brands, due to confectioners adjusting their recipes in response to global cocoa ...

The carob tree (Ceratonia siliqua) has long been esteemed for its traditional applications, including the production of locust bean gum and use as a nutritious food source. In recent decades, ...

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.