Scientists decode cocoa DNA to create world’s most flavorful chocolate in lab
SMRTR summary
Scientists discovered that microbes, not geography, determine chocolate flavor by sequencing cocoa bean DNA from Colombian farms. They created a custom microbial mix in a lab that successfully reproduced fine chocolate flavors when tested by professional tasters. This breakthrough could transform industrial chocolate production by allowing manufacturers to design specific flavor profiles regardless of bean origin.
SMRTR provides this summary for quick context. The original article belongs to Interesting Engineering.
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