Zero-waste chocolate: Swiss scientists invent new method to use the whole fruit

The Federal Institute of Technology in Zurich just developed a new chocolate that uses the whole cocoa fruit: pulp, juice, and husk. No sugar necessary, either. And sustainable food companies want in, BBC reports.

Health enthusiasts are well aware, the superfood known as cacao comes packed with nutrients such as flavonoids, which boast numerous benefits for the cardiovascular system and even might prevent diabetes. Normally, however, the majority of the beloved cacao gets thrown out. Only the scrumptious beans get used in chocolate. Not anymore.

A whole new way of making chocolate

Switzerland, the world-renowned maker of chocolate, just invented a new way to make it— “wholistic.” A

ccording to BBC , they first distill the juice to make a densely sweet syrup that they mix with the pulp, and they even include the husk, so the entire fruit is incorporated. Nothing does to waste. This sweet gel eliminates the need for sugar, and save the best for last, perhaps, the beans are the final ingredient. “A chocolate innovation,” according to the team at the Federal Institute of Technology.

Lead scientist Kim Mishra teamed up with a Swiss start-up, according to BBC, in sustainable cocoa growing as the utilization of the whole fruit would impact the industry—for the better. Economically, it would even out the playing field by reducing the dominance of beans as the sole ingredient which means more money for farmers who suffer under the weight of endemic poverty.

“The farmers get significantly extra income through utilising cocoa pulp, but also the important industrial processing is happening in the country of origin. Creating jobs, creating value that can be distributed in the country of origin,” Anian Schreiber told BBC , co-found of KOA, the Swiss start-up.

Integrating the whole fruit into production would not only be less wasteful and more economically viable but also more ecological. Climate change remains the high alert issue to address across science. Food production emits greenhouse gases, but like Vatican City did, though a small state, chocolate , as a niche within this sweet but complicated industry , can make an effort in that direction.

Is it good?

With all the benefits that would seem to come along with capitalizing on the whole fruit, which even brought colonialism and slavery into the discussion as the new way of making chocolate would empower farmers who cultivate cacao, the three largest producing countries are Côte d’Ivoire, Ghana, and Ecuador. All that “goodness” aside: sustainability, history, ethical food production, and trying to make a difference aside, what does the chocolate taste like?

Well, according to BBC , it’s “surprisingly good.”

“A rich, dark but sweet flavor, with a hint of cocoa bitterness that would fit perfectly with an after dinner coffee.”

Though the chocolate might be more expensive, in the end, producers are calling Zurich to get their hands on the new method. So the future of chocolate might be upon us, but it has to get to market first, so who will be first? Who will be the first to deliver us the most sustainable chocolate the world has ever seen? Will it pass the Swiss test?