Scientists Are Replacing the Sugar in Chocolate With Chocolate Waste: “Surprisingly Good”

In Zurich, food scientists have developed a new cocoa processing method that involves juicing cocoa to reduce waste in the chocolate industry. The traditional cocoa production process results in the discard of roughly 75 percent of the cacao fruit, leaving only the important cocoa beans for chocolate production. The new method involves juicing the unused parts of the cacao fruit to create a concentrated syrup that can be used as a sweetener in chocolate products, potentially eliminating the need for refined sugar.

While this new processing method is a significant step towards reducing waste in the cocoa industry, challenges such as child labor and slavery still exist. Consumers can drive demand for more ethical chocolate by choosing brands that have committed to maintaining a slave-free supply chain and supporting ethical chocolate production. Researchers hope that the breakthrough cacao processing method will not only reduce waste but also provide farmers with a bigger source of income, ultimately making the industry more ethical.