Short Wave Could labs replace your natural chocolate?
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Aug 22, 2025 Discover the fascinating world of chocolate and how its unique flavors stem from specific farms around the globe. Scientists are exploring the potential of lab-created chocolate flavors, aiming to replicate the diverse profiles influenced by fermentation and microbes. The conversation takes a turn to seabird behavior and the surprising links between diet and daytime sleepiness. Learn how food choices affect alertness, with tips on optimizing your diet for better energy. It's a delicious dive into science and sustainability!
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Microbes Drive Chocolate Flavor
- Microbial communities that develop during cocoa fermentation shape chocolate's flavor profile.
- Researchers sequenced microbes and modeled interactions to link microbes to fruity, floral, and spicy notes.
Willy Wonka–Style Lab Fermentation
- The team sampled microbes from three Colombian farms and sequenced their DNA.
- They then built a synthetic microbial cocktail and fermented beans in the lab to recreate fine chocolate flavors.
Fermentation Starters Could Stabilize Supply
- Lab-created microbial starters could standardize and predict chocolate fermentation outcomes.
- This approach may help amid a climate-driven global cocoa shortage by improving consistency and yields.