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The secret to tastier chocolate
Sunday Express
|August 24, 2025
SCIENTISTS have discovered a way to make tastier and cheaper chocolate, and it's all about microbes.
Made by fermenting cocoa beans, the taste is a result of the microbes from different farms and locations.
Now a study published in Nature Microbiology has revealed nine different types of bacteria that can be used to perfect cocoa fermentation and get better-tasting chocolate with fewer beans.
This is key with climate change having affected crop yields globally and led to significant price rises.
Extreme weather in West Africa caused a cocoa shortage resulting in a 17.7% price increase in the 12 months to May.
This story is from the August 24, 2025 edition of Sunday Express.
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