{"title":"A more ecological chocolate","authors":"Alejandro G. Marangoni","doi":"10.1038/s43016-024-00951-w","DOIUrl":null,"url":null,"abstract":"A sweet gel from the endocarp of cocoa pods and the concentrated juice of the cocoa fruit pulp can replace sugar in a chocolate recipe, reducing the environmental impact associated with its production and improving the nutritional value of chocolate.","PeriodicalId":94151,"journal":{"name":"Nature food","volume":null,"pages":null},"PeriodicalIF":23.6000,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nature food","FirstCategoryId":"1085","ListUrlMain":"https://www.nature.com/articles/s43016-024-00951-w","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
A sweet gel from the endocarp of cocoa pods and the concentrated juice of the cocoa fruit pulp can replace sugar in a chocolate recipe, reducing the environmental impact associated with its production and improving the nutritional value of chocolate.