New study shows that cocoa flavanols can be preserved during cooking and baking
Thursday, August 13, 2009 - 11:56
in Mathematics & Economics
In a study published this month in the Journal of Food Science, scientists from The Hershey Company and Brunswick Laboratories (Norton, MA) showed that over 85% of the cocoa flavanols were preserved in recipes for chocolate frosting, hot cocoa drink and chocolate cookies.