Sweet!

Traditional chocolate is made from cocoa 'beans'. Sugar is added to the ground beans, to make the finished product. Cocoa 'beans' are actually seeds, surrounded by juicy flesh in the pumpkin-like fruit. Swiss scientists have now used this 'waste' flesh, to make a sweet, fibrous gel. This gel can replace traditional chocolate's sugar. The result is a healthier and more sustainable product (https://www.theguardian.com/environment/article/2024/jun/01/scientists-develop-method-of-making-healthier-more-sustainable-chocolate). The 'new' chocolate is more nutritious than its conventional counterpart. It's, therefore, much less likely to be associated with type 2 diabetes. As it doesn't require sugar (produced by growing Sugar cane or beet), this new product also uses less land and water. This seems a win-win for environmentally-aware chocolate lovers.