Visual Stories

Singapore team develops two novel methods to enhance carob flavour in chocolate alternatives

Scientists in Singapore have developed two natural processing techniques that significantly improve carob flavour, offering manufacturers a climate-resilient alternative to cocoa. Associate Professor Liu Shao Quan (left) and Mr Manfred Ku from the NUS Department of Food Science and Technology developed novel methods to improve the taste of carob-based chocolate alternatives. Credit: NUS Faculty of …

Food & drink

Study finds 168 common chemicals may disrupt gut health, going beyond pesticides

NEWYou can now listen to Fox News articles! Researchers say they’ve identified 168 chemicals that may affect gut bacteria, substances that people can encounter in a range of everyday environments. Experts from the University of Cambridge published a study Tuesday in the journal Nature Microbiology that found many everyday substances can hinder the growth of …