If you close your eyes and imagine it, you can probably taste your favorite chocolate. Maybe it’s a bitter, chewy truffle with sea salt flakes on top, or a creamy, sweet bar that melts in your mouth ...

Chocolate begins its journey as cocoa pods growing in tropical regions, harvested and fermented to develop their flavor.

While the traditional cocoa sector struggles with supply shortages and soaring prices, food innovators are pushing an increasing number of cocoa-free chocolate offerings through R&D pipelines. But ...