Farmers in Hawaii are adapting to effects of a changing climate by combining traditional Hawaiian practices with new, regenerative agricultural techniques to save soils, streams and reefs ...

Tucked away in South Portland’s charming Willard Square sits a blue-shingled building that houses what might be Maine’s most unpretentious treasure trove of baked delights. Scratch Baking Co. doesn’t ...

This search has led a team of researchers to an unlikely candidate—the humble carob pulp, a neglected food by-product. Their ...

Christmastime is the season of perennial nibbling, from the first chocolate coin of the morning through to an afternoon of ...

Last month President Trump issued an executive order removing tariffs on imported cocoa and coffee. But chocolate prices had ...

Plastic packaging leads the market with a 43.7% share, valued for its durability, lightweight nature, and barrier properties ...

Who doesn’t have a soft spot for the smells of the holidays? The aromatic cinnamon stick flavoring a cup of eggnog or the hint of vanilla in grandma’s baked goods can trigger wonderful memories of the ...

In this series, people from all walks of life offer an inside – and often unfiltered – take on their livelihoods and what ...

Record cocoa prices are real, and they have clearly pushed up the cost of making chocolate. And cocoa production in future ...

University of Colorado Boulder students are learning about engineering in the food industry through beer, chocolate and ...

An expert at Oxford University has delved into the 'volatile' global chocolate market, explaining why prices are so high.

A research team developed two flavor-enhancing techniques that transform carob pulp into a delicious, sustainable alternative to cocoa. Rising temperatures and the spread of crop diseases are placing ...