Have Swiss scientists made a chocolate breakthrough?

Published On Aug 26, 2024, 8:55 PM

Swiss scientists have developed a new method of making chocolate using the entire cocoa fruit rather than just the beans, eliminating the need for refined sugar. This innovation, led by Kim Mishra at the Federal Institute of Technology in Zurich, utilizes the nutritious pulp and juice of the cocoa fruit, creating a sweet cocoa gel that can be combined with cocoa beans. This sustainable approach could enhance cocoa farmers' livelihoods and reduce waste in cocoa production, attracting attention from sustainable food companies. However, the production costs may be higher compared to traditional chocolate due to the subsidies in the sugar industry.