{"id":1665,"date":"2024-08-27T19:06:59","date_gmt":"2024-08-27T19:06:59","guid":{"rendered":"https:\/\/swisspresse.com\/scientists-cut-waste-and-sugar\/"},"modified":"2024-08-27T19:06:59","modified_gmt":"2024-08-27T19:06:59","slug":"scientists-cut-waste-and-sugar","status":"publish","type":"post","link":"https:\/\/swisspresse.com\/en\/scientists-cut-waste-and-sugar\/","title":{"rendered":"Scientists cut waste and sugar"},"content":{"rendered":"


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\"ImogenImogen Foulkes<\/span><\/div>\n<\/div>\n

Kim Mishra (L) and Anian Schreiber (R) cooperated on the new chocolate making process <\/figcaption><\/p>\n<\/figure>\n
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Imagine picking up a nice juicy apple – but instead of biting into it you keep the seeds and throw the rest away. <\/p>\n

That’s what chocolate producers have traditionally done with the cocoa fruit – used the beans and disposed of the rest. <\/p>\n

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. <\/p>\n

The chocolate, developed at Zurich\u2019s prestigious Federal Institute of Technology by scientist…<\/p>\n<\/div>\n<\/div>\n


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Imogen Foulkes Kim Mishra (L) and Anian Schreiber (R) cooperated on the new chocolate making process Imagine picking up a nice juicy apple – but instead of biting into it you keep the seeds and throw the rest away. That’s what chocolate producers have traditionally done with the cocoa fruit – used the beans and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":{"0":"post-1665","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-technology"},"_links":{"self":[{"href":"https:\/\/swisspresse.com\/en\/wp-json\/wp\/v2\/posts\/1665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/swisspresse.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/swisspresse.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/swisspresse.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/swisspresse.com\/en\/wp-json\/wp\/v2\/comments?post=1665"}],"version-history":[{"count":0,"href":"https:\/\/swisspresse.com\/en\/wp-json\/wp\/v2\/posts\/1665\/revisions"}],"wp:attachment":[{"href":"https:\/\/swisspresse.com\/en\/wp-json\/wp\/v2\/media?parent=1665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swisspresse.com\/en\/wp-json\/wp\/v2\/categories?post=1665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swisspresse.com\/en\/wp-json\/wp\/v2\/tags?post=1665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}