Scientists Develop a Healthier and More Sustainable Chocolate Recipe - Tomorrow's World Today


Swiss scientists and chocolatiers have developed a healthier and more sustainable chocolate recipe that swaps sugar for waste plant matter.

Scientists Develop a Healthier and More Sustainable Chocolate Recipe

Instead of just using the beans, scientists have also incorporated the pulp and cocoa pod, which resulted in a fibrous and sweet gel that could replace the powdered crystalline sugar in traditional chocolate. According to a report published in Nature Food, this approach makes for a more nutritious product that uses less land and less water.

“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.”

Though the researchers found that the new method used 6% less land and water, it did increase emissions by 12% because it required an extra drying step that consumed large amounts of energy. However, they found greenhouse gas emissions could be reduced by scaling up the process and drying the pulp in the sun or using solar panels.



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