Scientists develop method of making healthier, more sustainable chocolate

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Approach replaces sugar with mashed pulp and husk of cocoa pod and uses less land and water

By mashing up the pulp and husk of a cocoa pod instead of just taking the beans, scientists have made a sweet and fibrous gel that could replace the sugar in chocolate.By mashing up the pulp and husk of a cocoa pod instead of just taking the beans, scientists have made a sweet and fibrous gel that could replace the sugar in chocolate.Healthier and more sustainable chocolate could hit store shelves after Swiss scientists and chocolatiers developed a recipe that swaps sugar for waste plant matter.

“The cocoa fruit is basically a pumpkin and right now we’re just using the seeds,” said Kim Mishra, a food technologist at ETH Zürich and lead author of the study. “But there’s a lot of other marvellous stuff in that fruit.” He said the results could make chocolate healthier and more sustainable, while also giving farmers a new revenue stream.

Alejandro Marangoni, from the department of food science at the University of Guelph in Canada, who was not involved in the study, said the study was a “fairly comprehensive” proposal that now needs to be validated with a pilot.

 

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