Food scientists at Zurich's Federal Institute of Technology have developed a method to utilize more of the cocoa fruit, potentially benefiting growers, the environment, and consumers.
The new chocolate method allows for a sweet cocoa gel made from juice and pulp of the cocoa fruit, eliminating the need for added sugar while creating a rich flavor.
While Swiss manufacturers like Lindt are exploring this method, economic factors related to sugar subsidies may hinder immediate benefits for consumers.
The new chocolate innovation addresses waste in production, yet the persistent issues of child labor and deforestation in the cocoa industry remain unresolved.
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