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Food technology

A more ecological chocolate

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.

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I acknowledge the financial support of the Natural Sciences and Engineering Research Council of Canada.

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Correspondence to Alejandro G. Marangoni.

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The author declares no competing interests.

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Marangoni, A.G. A more ecological chocolate. Nat Food 5, 361–362 (2024).

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