this post was submitted on 12 Sep 2024
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Vegan

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[–] 5714@lemmy.dbzer0.com 6 points 1 month ago

Food scientists from Zurich’s Federal Institute of Technology (ETH) developed a chocolate recipe with cocoa fruit jelly instead of powdered sugar, reducing the overall sugar content, adding nutritional value, and reducing waste.

Subsidising sugar might have had historic reasons, but it also produced wasteful, unhealthy side effects.