In striving to reduce costs and boost profits, firms must be wary of stripping intangible assets – such as iconic design.
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Articles on Chocolate
Displaying 61 - 80 of 84 articles
A little-known fruit could provide an alternative to cocoa butter.
Some old favourites are shrinking or changing shape and introducing new ingredients.
How microbes are the key ingredients when it comes to concocting a gourmet menu.
Everyone loves a study that turns one of our favourite vices into a health benefit. Before you reach for a Mars bar or a Dairy Milk, let’s take a step back.
Mars’ product recall will be an expensive business.
Ignore the gloom around prospects for emerging markets. There are diamonds in the rough.
The number of chocolate-makers has exploded as consumers become ever more involved in the process from bean to bar.
Behind the scenes of your mid-morning treat is a fierce legal battle to protect market share and profits.
Chocolate-makers have been trying to find a way to keep chocolate from melting at higher temperatures for years.
A recent hoax study suggesting chocolate helps people lose weight highlights many problems with the way science is conducted and reported by the media.
Why do chocolate makers and other food producers use unsustainably grown palm oil? You can blame health-conscious consumers looking for alternatives to trans fats.
Australians love Easter but it seems we love Easter eggs more, spending more than A$185 million on chocolate over the holiday break.
It’s that time of year when the stakes can feel very high when choosing a chocolate for your sweetie. Yet the options are more bountiful and confounding than ever. Valentine’s Day chocolates in a growing…
Money may not buy happiness or grow on trees but when it comes to chocolate, it seems you can have both. Chocolate really does grow on trees and the chemical feel-good factor comes from the world’s most…
Eating dark chocolate appears to improve cardiovascular health, new research shows. Researchers analysed 44 middle-aged overweight…
Want to win a Nobel prize? You might increase your chances by eating more chocolate, according to a letter in Nature last Thursday. The research, which outlines a survey of chocolate consumption of 23…
Relax, chocoholics! Research from Swinburne University has found that polyphenols, chemicals contained in dark chocolate…
Can you own a colour, a name, or a sound? Those questions have been highlighted again in the UK, where there has been another outbreak of litigation about “Cadbury Purple”. Australian trademark law, like…
Chocolate – from the humble confectionery bar to single-origin gourmet dark chocolate - is enjoyed by most Australians as a readily available treat. However, chocolate manufacturers are worried that cocoa…
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Research associate, UCL
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Professor in Department of Accounting and Corporate Governance, Macquarie University
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Researcher & author, University of Washington, Bothell
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Associate professor in accounting, University of Wollongong
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Professor of Food Science and Technology, The Ohio State University
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Professor of Anthropology, Rochester Institute of Technology
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Soil Scientist, Australian Centre for International Agricultural Research
