Swiss scientists and chocolate makers have invented a healthier and more sustainable chocolate recipe. The novel approach uses waste plant material from the cocoa pod in place of sugar. Processing not just the beans but also the pulp and husk of the cocoa pod, the scientists have created a sweet, fibre-rich gel. Published in Nature Food, the report suggests this gel can supplant the usual crystalline sugar in chocolate.
Researchers behind this unique ‘whole food’ technique believe it results in a nutritionally superior product compared to conventional chocolate. Moreover, it mitigates the strain on land and water resources. Kim Mishra, a food technologist at ETH Zürich and the study’s primary author, emphasises the untapped potential in utilizing all parts of the cocoa fruit. This innovative method also promises an additional income source for farmers.
Remarkably, the experimental procedure diminished the utilisation of land and water by 6%. However, the necessity of an extra drying phase led to a surge in environment-heating emissions by 12%, due to the high energy consumption. The scientists propose enhancing the procedure by sun drying the pulp or using solar panels – solutions that could reduce greenhouse gas emissions.
Although not directly involved, Alejandro Marangoni from the department of food science at the University of Guelph in Canada deemed the study “fairly comprehensive.” He suggests the proposal now requires testing through a pilot. The plan could potentially present significant advantages for local cocoa growers. Given the highly lucrative nature of the $100bn chocolate industry, the new procedure could ensure a more equitable distribution of profits. This method would require the pulp processing to be carried out in the country of cocoa origin, potentially bringing substantial benefits to these locations. However, Marangoni cautions that its successful implementation should ideally not alter the cherished flavour of our chocolate.
Chocolate, known for its substantial emissions per kilogram of food, stands par with some types of meat as one of the most polluting consumables, contributing to greenhouse gas emissions. However, Mishra alongside his colleagues aimed to decrease the wastage during the manufacturing process while simultaneously increasing the health benefits.
Chocolate enthusiasts might frown upon the downside of this innovative product, as it lacks the specificity of grade that powdered sugar typically offers in traditional chocolate making. As Mishra pointed out, achieving the right balance is essential – adding excess sweetening gel results in unprocessable chocolate, while minimal amounts render it insufficiently sweet.
However, he assures that the chocolate created in their lab, whilst different, still closely resembles traditional dark chocolate in regard to texture and taste. Identified to be distinctively similar to the flavour-rich dark chocolates of South America, its critical distinguishing factor is a slightly delayed sweetness upon consumption, augmented with a blend of fruity sharpness and acidity from the juice. – The Guardian