Picture a chocolate that is not only delicious but also healthier. This is the result of the innovative work of researchers from Zürich. They have developed a new recipe using parts of the cocoa fruit that are usually discarded. They replaced some refined sugar with a sweet, fiber-rich gel from the fruit’s pulp and inner wall. This new chocolate is equally sweet but higher in fiber and lower in sugar, offering a more healthful and sustainable option for chocolate lovers.
The innovative approach benefits our health and the environment, as it could reduce health risks and waste in chocolate production, a crucial step towards a more sustainable future. The market’s health-conscious demand might soon see this low-sugar, high-fiber chocolate on shelves, offering a more healthful and sustainable option for chocolate lovers.