DAILY INNOVATION BRIEF by Maryanne Kane, Journalist
D A ILY INNOVATION BRIEF By Journalists Edward Kane & Marya nne Kane NEW SCIENCE: HOW ABOUT HEALTHY CHOCOLATES? Source: Stock & ETH Zurich Americans eat an astounding 3 million tons of chocolate every year. Some of the best chocolate delicacies are made in Switzerland. Now, Swiss scientists from the prestigious ETH Zurich have re-invented the recipe for chocolate in order to make it more healthy, sustainable and as tasty. Here are some key facts: Chocolate is made from cacao seeds and then loaded with sugar and saturated fatty acids, making it delicious but a big risk for diabetes, heart disease and weight gain Swiss scientists have revolutionized the recipe They use part of the cocoa fruit that's typically discarded They harvest the fiber-rich inner wall and combine it with the juice of the pulp that covers the cacao seeds to create a sweet gel Result: a low sugar, high fiber, great tasting alternative that the scientists say