Director / Editor: Victor Teboul, Ph.D.

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Chocolate Too Bitter? Swap Sugar for Mushrooms

An upstart U.S. food technology company has developed a unique fermentation process using mushrooms to reduce bitterness in cocoa beans that it believes will cut sugar content in chocolate candy. A year after first launching its fermentation method to reduce bitterness in coffee beans, one of the world's biggest commodity markets, MycoTechnology, Inc. is expanding into cocoa and will launch its process on Tuesday. The market is smaller, but the potential may be bigger with...

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