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Could labs replace your natural chocolate?

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Manage episode 501700436 series 2653190
Content provided by NPR. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by NPR or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Chocolate may fill grocery store shelves around the world, but the raw product that powers chocolate is far more selective. The majority of chocolate farms are found in West Africa and South America – just 20 degrees north or south of the equator. Each farm produces chocolate of a different flavor. Some cocoa tastes fruitier; others, more floral. Nutty. Earthy. Spicy. But what drives these different flavor profiles? And can it be recreated in a lab?

A team led by scientists at the University of Nottingham in the UK sought to find out and published their results in the journal Nature Microbiology this week.

Curious about other ways science intersects with food? Email us at [email protected].

Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave.
Learn more about sponsor message choices: podcastchoices.com/adchoices
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1340 episodes

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Could labs replace your natural chocolate?

Short Wave

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Manage episode 501700436 series 2653190
Content provided by NPR. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by NPR or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Chocolate may fill grocery store shelves around the world, but the raw product that powers chocolate is far more selective. The majority of chocolate farms are found in West Africa and South America – just 20 degrees north or south of the equator. Each farm produces chocolate of a different flavor. Some cocoa tastes fruitier; others, more floral. Nutty. Earthy. Spicy. But what drives these different flavor profiles? And can it be recreated in a lab?

A team led by scientists at the University of Nottingham in the UK sought to find out and published their results in the journal Nature Microbiology this week.

Curious about other ways science intersects with food? Email us at [email protected].

Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave.
Learn more about sponsor message choices: podcastchoices.com/adchoices
NPR Privacy Policy

  continue reading

1340 episodes

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