Researchers in Zurich said they have developed a more sustainable and healthier means of making chocolate, a snack that's as much associated with fat as it is with carbon emissions, dpa reported. "Our process uses solely cocoa pod components in the chocolate," said the team led by Kim Mishra from the Swiss Federal Institute of Technology in Zurich (ETH) in the journal Nature Food. "It also has comparable sweet taste as traditional chocolate while offering improved nutritional value with higher fibre and reduced saturated fatty acid content."
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