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Food technology

A more ecological chocolate

Nature Food volume 5, pages 361–362 (2024)Cite this article

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A sweet gel from the endocarp of cocoa pods and the concentrated juice of the cocoa fruit pulp can replace sugar in a chocolate recipe, reducing the environmental impact associated with its production and improving the nutritional value of chocolate.

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Acknowledgements

I acknowledge the financial support of the Natural Sciences and Engineering Research Council of Canada.

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  1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada

    Alejandro G. Marangoni

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  1. Alejandro G. Marangoni
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Correspondence to Alejandro G. Marangoni.

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The author declares no competing interests.

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Marangoni, A.G. A more ecological chocolate. Nat Food 5, 361–362 (2024). https://doi.org/10.1038/s43016-024-00951-w

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