date:Jul 07, 2012
y off.
Nestl head of RD communications Hilary Green told this site that research was stillat the very elementary stages.
However, scientists hope that zero-gravity could hold the key to stopping drainage and improving aerated chocolate quality and texture.
Drainage is only due to gravity,said Gehin-Delval, adding that Nestl hoped to profit from the research in time in multiple applications such as coffee and mousses.
What next
The company will obtain the results from the parabolic flights b