Mould toxins in raw cocoa: tracking down the secret
High sensory quality raw cocoas are essential for high-quality dark chocolate. This quality depends heavily on the genetic background of the cocoa trees, and on the fermentation and drying processes. During drying, the preliminary phases of the chocolate flavour development begin in the cocoa seeds ...
Vanilla: Symrise provides proof of authenticity
Vanilla is the best-known and most popular flavour in the world and the second most expensive spice after saffron. The prices for real vanilla are currently at an all-time high. Customers pay USD 550 to 600 for one kilogram of black vanilla beans. Vanilla ...
