this post was submitted on 27 Aug 2024
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Swiss scientists cut waste and sugar from chocolate (www.bbc.com)
submitted 3 weeks ago by [email protected] to c/[email protected]
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This was a surprising area to see novel approaches being tried, though it doesn't seem to remotely solve the problems around cocoa beans.

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[–] [email protected] 31 points 3 weeks ago* (last edited 3 weeks ago) (2 children)

[…] scientists in Switzerland have come up with a way to make chocolate using the entire cocoa fruit rather than just the beans - and without using sugar.

I think they still are using sugar, but they’re getting it from the same plant instead. Nevertheless, it’s fascinating work.

The cost may remain something of a challenge, because of the global power of the sugar industry, and the generous subsidies it receives. "The cheapest ingredient in food will always be sugar as long as we subsidise it," explains Kim Mishra. "For a tonne of sugar, you pay $US500 [£394] or less." Cocoa pulp and juice cost more, so the new chocolate would, for now, be more expensive.

Ah! So perhaps it was not seen as economically viable.

[–] [email protected] 23 points 3 weeks ago (1 children)

TIL... I can get a literal ton of sugar for the cost of a month's groceries.

[–] [email protected] 4 points 3 weeks ago

Not economically viable until the regular sugar is not longer subsidized.

If the cocoa was subsidized then it probably would be, lol