Swiss chocolate: Swiss scientists cut waste and sugar #FoodScience https://www.bbc.com/news/articles/cn47zg3xgxxo “But now food scientists in Switzerland have come up with a way to make #chocolate using the entire cocoa fruit rather than just the beans - and without using sugar.
The chocolate, developed at Zurich’s prestigious Federal Institute of Technology by scientist Kim Mishra and his team includes the #cocoa fruit pulp, the juice, and the husk, or endocarp. (1/3)
Auscandoc /
npub1tu…5hge8
2024-08-27 08:58:35
Author Public Key
npub1tutz8kdkyqqtrvx5nhfm8yp94m5ny7ztgn3q4dfd523g9xxwnpcsh5hge8Published at
2024-08-27 08:58:35Event JSON
{
"id": "749ad926ed2051394872354421f7f1aa0f5c53ef7d4a267618fad8e83aae719f",
"pubkey": "5f1623d9b62000b1b0d49dd3b39025aee932784b44e20ab52da2a28298ce9871",
"created_at": 1724749115,
"kind": 1,
"tags": [
[
"t",
"foodscience"
],
[
"t",
"chocolate"
],
[
"t",
"Cocoa"
],
[
"proxy",
"https://med-mastodon.com/users/auscandoc/statuses/113033158040480496",
"activitypub"
]
],
"content": "Swiss chocolate: Swiss scientists cut waste and sugar #FoodScience https://www.bbc.com/news/articles/cn47zg3xgxxo “But now food scientists in Switzerland have come up with a way to make #chocolate using the entire cocoa fruit rather than just the beans - and without using sugar.\n\nThe chocolate, developed at Zurich’s prestigious Federal Institute of Technology by scientist Kim Mishra and his team includes the #cocoa fruit pulp, the juice, and the husk, or endocarp. (1/3)",
"sig": "065febbb52ce0ed1378350f722422ee68cdfa22204fc7aff034c951c118134648de0e95ac215afff411d8bf21e787619d5a22d8a6e522558199c3def2612c747"
}