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https://knowablemagazine.org/content/article/food-environment/2026/how-scientists-are-perfecting-chocolate>
"In 1847, the British company J.S. Fry & Sons unveiled a new product: a solid
block of cocoa powder, sugar and cocoa butter. While people had sipped on
chocolate beverages for thousands of years, chocolate had never been mass
produced in bar form.
Since Fry & Sons’ innovation, food scientists have continued to improve upon
the ingredients and techniques of chocolate-making. In the late 19th century,
for example, confectioners started adding powdered milk to chocolate for a
creamier mouthfeel.
Today, chocolate is big business: Estimates suggest that in 2026, the industry
will take in some $147 billion. Whether it’s cheap chocolate or a high-quality
treat, research is leading the way to more consistently tasty products. To
better control the chemical and physical changes that give chocolate its unique
flavor and structure, scientists are probing subjects like the role of
microbes, crystallization and the mystery of bloom.
Chocolate is “incredibly complex,” says Caitlin Clark, a food scientist at
Colorado State University. Even a century and a half into chocolate-making,
there’s still more to discover. Here’s some of what research is revealing about
the latest science behind a favorite cocoa-based treat."
Via Esther Schindler.
Share and enjoy,
*** Xanni ***
--
mailto:xanni@xanadu.net Andrew Pam
http://xanadu.com.au/ Chief Scientist, Xanadu
https://glasswings.com.au/ Partner, Glass Wings
https://sericyb.com.au/ Manager, Serious Cybernetics
