We could soon taste new kinds of chocolate after the discovery of fungi and bacteria that produce fruity and caramel notes from cocoa beans. Chocolate is typically made by fermenting cocoa beans from ...

The chocolate industry is having a meltdown. Cocoa prices have doubled since the start of the year, as crops in West Africa — which produces 80% of the world’s cocoa — have been hit by droughts made ...

The Swiss-owned company claims its patented process could help stabilize cocoa prices, reduce waste, and increase farmer yields. Stacey Leasca is an award-winning journalist with nearly two decades of ...

Chocolate is the ultimate comfort food, but between cocoa shortages and the climate crisis, it's possible that humanity might ...

Robyn White is a Newsweek Nature Reporter based in London, UK. Her focus is reporting on wildlife, science and the environment. Robyn joined Newsweek in 2022 having previously worked at environmental ...

Nestlé has developed a patented technique that uses up to 30% more of the cocoa fruit, including pulp and husk, to produce chocolate without altering its flavor. The process minimizes waste and could ...