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.
