In the laboratories of the Swiss Federal Institute of Technology in Zurich, a team of researchers led by Kim Mishra has just made a breakthrough that could revolutionise the chocolate industry. Their innovation? A process for making chocolate using the whole cocoa fruit, not just the beans.
A giant leap towards sustainability
Traditionally, only the cocoa beans are used in chocolate production, leaving the rest of the fruit behind. This practice generates millions of tonnes of waste and contributes to greenhouse gas emissions. The new process is a game-changer, as it incorporates the pulp, juice and even the shell of the cocoa fruit into the manufacturing process.
‘It’s like throwing away the apple and using just the seeds. That’s what we’ve been doing with the cocoa fruit’, Anian Schreiber told the BBC* (Anian Schreiber is the co-founder of KOA, a Swiss start-up and partner in the project).
Healthier, naturally sweet chocolate
One of the most remarkable aspects of this innovation is the elimination of added sugar. The juice of the cocoa fruit, which is naturally sweet, is distilled into a concentrated syrup that replaces refined sugar. The result? A chocolate with more fibre and less fat than its traditional counterpart.
Promising economic benefits
This innovative approach could have a significant impact on the economies of cocoa-producing countries. ‘Farmers get extra income from the use of cocoa pulp, and significant industrial processing takes place in the country of origin’, emphasises Schreiber*. ‘This creates jobs and added value that can be distributed locally’. *
Challenges to overcome
However, there are obstacles to this process, such as production costs, which are currently higher than for conventional chocolate, mainly due to existing sugar subsidies.
Growing interest from industry
Despite these challenges, the innovation is attracting considerable interest from the global chocolate industry. Producers from Hawaii to Ghana and Guatemala have contacted the research team to learn more about the new process.
*Sources : BBC World Service, Have Swiss scientists made a chocolate breakthrough?, Tue 27 Aug 2024.
