Tag Archives: Foods

11Sep/17

Pap in a pack – Nigerian entrepreneur turns traditional meal into hot commodity

A traditional staple meal made from maize or sorghum and consumed widely across Africa in different forms, Pap is being sold in Nigeria in a labelled, convenient pack with a guarantee that it is hygienically prepared and fit for export. Entrepreneur Ijeoma Ndukwe has big plans to take this simple porridge to Nigeria’s huge Diaspora population with an insatiable taste for home, and while it is not too different from what people have consumed for generations, Ndukwe says her business plan offers a more ‘complete package’.
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05Sep/17

Barry Callebaut unveils ‘fourth flavour’ of chocolate: the Ruby

SHANGHAI, CHINA (SEPTEMBER 5, 2017) (REUTERS) – Chocolate maker Barry Callebaut on Tuesday (September 5) unveiled what it calls the ‘fourth type’ of chocolate, after milk, dark and white — ruby. Continue reading

08Jul/17

Ice cream takes a trip to the dark side, with charcoal soft serve

LOS ANGELES, CALIFORNIA, UNITED STATES (REUTERS) – Los Angeles store Little Damage is taking dessert to the dark side with a gothic-inspired charcoal ice cream served in an inky-black waffle cone, and it’s taking social media by storm.
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29Mar/17

East meets west with China’s latest culinary offering – Bao-zza

What do you get when you fuse two of the globe’s most popular fast food items – China’s a baozi, a steamed bun usually filled with meat, and the pizza? The answer: Baozza.

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12Dec/16

Women from South Africa’s townships make profits promoting cookies

A group of women from disadvantaged backgrounds in South Africa have found a way to support their families by baking and selling cookies through an initiative that employs women from townships and enables them learn new skills and earn a regular income.

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31Oct/16

Models wow Paris catwalk wearing chocolate creations

Models take to the catwalk in Paris wearing chocolate-inspired designs for the opening of the city’s annual trade fair “Salon du Chocolat.”

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18May/15

Belgian scientists use beer yeast to boost chocolate flavour

Belgium is known for its beer – and its chocolate.

Now scientists say if you put the two together, it results in a superior tasting sweet treat.

Leading chocolate producer Barry Callebaut found that its flavour forms when the sticky white pulp covering cocoa beans ferments during the drying process.

Gino Vrancken leads the company’s global research and development team.

BARRY CALLEBAUT RESEARCH AND DEVELOPMENT MANAGER, GINO VRANCKEN,

“The bean is always pushed through fermentation to develop the aroma potential, but it is never done in so optimally or fully.”

The chocolate connoisseurs turned to scientists from Leuven to help them find the yeast that results in the tastiest cocoa bean

Kevin Verstrepen’s team developed a cross between a beer yeast and one that occurs in the cocoa beans’ natural environment.

PROFESSOR AT KATHOLIEKE UNIVERSITEIT LEUVEN UNIVERSITY AND GROUP LEADER AT FLANDERS INSTITUTE FOR BIOTECHNOLOGY, KEVIN VERSTREPEN,

“If you just take a good brewer’s yeast and you put it on chocolate you are not really going to get great chocolate, because they are really not adapted to that environment. So, it was really key to take the yeast we added from the chocolate that are used to growing there and that can use of the sugars and nutrients that are available in these chocolate beans.”

The result is a hybrid yeast that releases the most desirable aroma compounds more quickly – and prevents the growth of unwanted fungi.

This allows the producer to replicate the purest cocoa flavour with every bean.

And the Belgian team says using yeasts to engineer the taste of the chocolate means no added chemicals or artifical flavours.

PROFESSOR AT KATHOLIEKE UNIVERSITEIT LEUVEN UNIVERSITY AND GROUP LEADER AT FLANDERS INSTITUTE FOR BIOTECHNOLOGY, KEVIN VERSTREPEN,

“You will soon be able to go to the supermarket and pick your really favourite chocolate that is a bit more fruity, whereas maybe your significant other will go and he wants some more robust, you know, smokey chocolate, or a caramel-one, or a sweet or less sweet.”

With the beer-powered yeast behind their chocolate, Barry Callebaut is now confident their product will stand up to any taste test.