How Are Researchers and Industry Experts Making Chocolate Healthier and More Sustainable?

Could the Future of Chocolate Be Healthier and More Sustainable?

Researchers Are Ushering in a Sweet Revolution!!Have you always enjoyed chocolate but felt a twinge of guilt about its sugar content and environmental impact? A pioneering effort by ETH Zurich, in collaboration with start-up Koa and Swiss chocolate maker Felchlin, is set to change that. They've developed a new chocolate that uses the entire cocoa fruit, offering a healthier, more sustainable indulgence that benefits both consumers and cocoa farmers alike.

Say hello to the Cocoa-Fruit Chocolate!!!

Traditional Chocolate vs. Cocoa-Fruit Chocolate

Conventional chocolate primarily uses cocoa mass and cocoa butter, discarding other valuable components of the cocoa fruit. However, according to Kim Mishra, the main author of the Nature Food study, the cocoa fruit contains additional ingredients that were previously underutilized.

The Innovation Process

The research team, working with Koa and Felchlin, developed a recipe for cocoa-fruit chocolate that includes the fruit's flesh and endocarp (the inner shell). Mishra explains that this new method maximizes the use of the fruit, significantly increasing the profitability and sustainability of cocoa cultivation.

Challenges in Recipe Development

The team faced challenges in balancing sweetness and texture. Too much fruit juice led to clumpy chocolate, while insufficient juice resulted in a lack of sweetness. After extensive testing, Mishra and his team found that up to 20% of cocoa gel could replace traditional powdered sugar, reducing the sugar content while maintaining a desirable taste and texture.

Health Benefits of Cocoa-Fruit Chocolate

This new chocolate offers higher fiber content (15g vs. 12g per 100g) and lower saturated fat (23g vs. 33g) compared to conventional European dark chocolate. Mishra highlights that the increased fiber aids in regulating intestinal activity and controlling blood sugar levels, while the reduced fat content lowers the risk of cardiovascular diseases.

Economic and Environmental Impact

The utilization of the entire cocoa fruit allows farmers to diversify their products and increase income. Mishra explains that by selling not only the beans but also the dried pulp juice and endocarp powder, farmers can benefit from multiple value streams. This approach enhances the sustainability of cocoa farming and reduces waste.

Future Prospects and Industry Challenges

Although cocoa-fruit chocolate has shown promising results, large-scale production will require significant adaptation throughout the value chain. Mishra notes that new drying facilities for cocoa farmers will be necessary. ETH Zurich has filed a patent for this innovative recipe, marking a significant step toward a more sustainable chocolate industry.

The Broader Impact on the Chocolate Industry

This innovation aligns with global efforts to create more sustainable food production systems. Mishra and his collaborators at Koa and Felchlin are addressing critical challenges in the cocoa industry, such as the high cost of cocoa beans and poverty among farmers, while offering an eco-friendly alternative to traditional chocolate production.

Consumer Experience and Market Potential

Taste tests conducted by trained panelists at the Bern University of Applied Sciences revealed that cocoa-fruit chocolate provides a rich, dark, and sweet flavor with a hint of cocoa bitterness. Despite the promising taste, Mishra acknowledges that the higher cost of production may pose a challenge, especially given the global sugar industry's dominance due to subsidies.

Looking Ahead: A Sustainable Chocolate Future

While cocoa-fruit chocolate is not yet widely available, the innovation has attracted interest from chocolate producers in cocoa-growing countries. Roger Wehrli, director of Chocosuisse, sees this development as a promising step toward a more sustainable chocolate industry, with potential for increased demand as the global population grows.