Tastier Twist: NUS Scientists Enhance the Flavor of Carob-based Chocolate Alternatives With Novel Methods
December 08, 2025
December 08, 2025
SINGAPORE, Dec. 8 (TNSjou) -- The National University of Singapore issued the following news release:
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A tastier twist: NUS scientists enhance the flavour of carob-based chocolate alternatives with novel methods
The team developed two flavour-boosting techniques to transform carob pulp into a delicious and sustainable alternative to cocoa
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With climate change and higher incidence of crop diseases, global cocoa production and . . .
* * *
A tastier twist: NUS scientists enhance the flavour of carob-based chocolate alternatives with novel methods
The team developed two flavour-boosting techniques to transform carob pulp into a delicious and sustainable alternative to cocoa
*
With climate change and higher incidence of crop diseases, global cocoa production and . . .