Brands like Barry Callebaut and Lindt embrace upcycled cacao fruit, reducing waste and boosting sustainability. Discover how ...

Several start-ups are developing cocoa alternatives using barley, beans or sunflower seeds. Swiss manufacturer Stella Bernrain has already launched a cocoa-free chocolate bar, and this type of product ...

A bitter coffee can totally ruin your day, but there's a ridiculously simple, and quick, fix for this common issue that will ...

Milo Intense, a new variant of the popular chocolate malt beverage, is essentially dark chocolate-flavoured Milo, made with 2 ...

If you like the taste of Guinness but don't fancy a pint, then why not celebrate St Patrick's Day with a Guinness cake.

Whether you're trying to shift a few pounds or just eat a bit healthier, snacking is one of the biggest diet downfalls.

Cost-effective chocolate flavor from Butter Buds Inc.; apple flavor from T. Hasegawa; orange oil replacements from Flavorchem ...

The work she does now as the owner of River Layne Chocolate Couture in Saskatoon is worlds apart from her previous career as a financial analyst, working with numbers and spreadsheets, and not always ...

Theme parks create memories that last a lifetime for the whole family but there's no denying you're in for long, tiring days ...

You may have noticed that Nutella doesn't look or taste the same as it used to. You're not imagining things, and here's what ...

As the co-founder and lead at the National Institute for Cellular Agriculture at Texas A&M Reza Ovissipour, explores how ...

Francesco Rivella, the chemist who developed the beloved hazelnut spread Nutella, has passed away at the age of 97. Rivella worked for Ferrero, joinin ...