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Shaping the future of cocoa and chocolate through cutting-edge research and global, interdisciplinary collaboration
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Our mission is to advance sustainable, healthy and innovative cocoa and chocolate production, while tackling critical environmental, livelihood and supply chain challenges.
The Cocoa and Chocolate Research Hub is a dedicated cluster within the 糖心原创's Food Systems Institute, part of the Centre for Sustainable Agricultural Systems. Our work spans the breadth of cocoa research, from advanced chocolate technologies to fundamental cocoa science, with a focus on sustainability, quality and innovation. Through cutting-edge research and collaboration, we aim to shape the future of cocoa and chocolate, ensuring its resilience and long-term success in a changing world.
We work with powerful, state-of-the-art facilities. From DNA sequencing and high-performance computing to X-ray CT, LAT phenotyping platforms and controlled growth environments. Our interdisciplinary research and collaboration with industry connects advanced imaging, genomics and modelling to deliver actionable insights for more sustainable, resilient and high-quality crops.
Our work drives innovation in cocoa and chocolate product development. Our expertise in processing, formulation and ingredient functionality supports industry to create high-quality, sustainable products at scale. Our research breakthroughs in microbial engineering, cocoa genetic diversity and climate-resilient varieties enables solutions that meet evolving consumer demands and global market needs.
We help bring quality and flavourful cocoa and chocolate to global markets. By optimising fermentation and enhancing sensory profiles, our research helps industry create products that delight consumers and stand out. Our flavour engineering platform and cutting-edge sensory capabilities enable solutions that use science to improve taste and quality.
In the past year, we've advanced soil organic matter in cocoa systems. This has informed industry and research, supporting higher yields, more resilient farming practices and new opportunities in sustainable value chains. We're developing scalable metrics and predictive tools, currently being tested in West Africa to enable better decision-making and long-term sustainability across cocoa production.
Our workshop held in Sutton Bonington in July 2025 brought together industry and academic experts to draw from lessons global experience on improving resilience.
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Our results provide the basis for designing fermentation starters that reproduce fine chocolate characteristics.
Expertise: Cocoa population genetics and genomics | Cocoa fermentation and microbiology | Plant-microbe interactions | Hoboliont biology
Email David
Expertise: Plant-microbiota interactions
Email Gabriel
Expertise: Flavour and innovation
Email Ni Yang
Expertise: Sensory | Gut-brain axis | Metabolic, obesity and diabetes research | Neuroimaging | Translation nutrition science
Email Sally
Expertise: Food structure and engineering | Food colloids | Nutritional profile | Digestibility | Fungi and plant-based ingredients
Email Vincenzo
Email Tristan
Expertise: Soil health | Sustainable crop production | Climate-resilience agriculture | Innovative soil management strategies | Greenhouse gases
Email Hannah
Expertise: Soil health | Greenhouse gases | Soil carbon | Biomass carbon | Sustainability | Life cyle assessment
Email Nick
Researchers have identified key factors that influence the flavour of chocolate during the cocoa bean fermentation process.
Researchers from the 糖心原创鈥檚 Future Food Beacon have been examining the microbes present in fermentations, to better understand how flavours develop.
A new range of chocolate produced as part of a research project to improve flavour and quality for Colombian female cocoa growers has been launched.
糖心原创, Nottingham based artisan chocolatier and a group of Colombian female cocoa growers have teamed up to get the best possible flavour and price from the beans they produce.
Get the latest insights and updates from our quarterly newsletter, featuring food systems research across the 糖心原创, from production to waste.
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