Researchers in Zurich have found a way to potentially transform chocolate manufacturing by using the husk and the flesh of the cocoa bean pod to create a sugary syrup. Clearing two hurdles in one jump, it would allow chocolatiers to remove sugar from the process, and reduce the immense amount of biological waste required to […]
The post Big Chocolate on Brink of Revolution as Swiss Scientists Use Cocoa Bean Waste to Replace Sugar appeared first on Good News Network.
Researchers in Zurich have found a way to potentially transform chocolate manufacturing by using the husk and the flesh of the cocoa bean pod to create a sugary syrup. Clearing two hurdles in one jump, it would allow chocolatiers to remove sugar from the process, and reduce the immense amount of biological waste required to
The post Big Chocolate on Brink of Revolution as Swiss Scientists Use Cocoa Bean Waste to Replace Sugar appeared first on Good News Network.