Circular Economy of Chocolate
Chocolate offers a unique sensory experience, with its complex aroma and taste profile that originate from a single ingredient: the cocoa pod. However, the bittersweet truth is that chocolate production carries a significant environmental footprint due to the low yield, substantial land requirements and greenhouse gas emissions.
One promising avenue lies in addressing the inefficiencies in cocoa processing. In a recent study published in Nature Food, researchers at ETH Zürich developed a method which transforms residual cocoa husk components into a sustainable chocolate product with enhanced nutritional value. The researchers extract the inner layer (endocarp) from the cacao husk and the pulp juice concentrate encapsulating the cacao beans to create a cacao gel, which serves as a sweetening agent and replaces refined sugar from sugar beets found in traditional formulations. The researchers conducted a two-alternative forced choice test, a method for measuring sensitivity to specific sensory inputs, and compared two promising formulations of their chocolate to traditional recipes using powdered sugar. The results show that the new formulations had a sweetness profile comparable to conventionally sweetened chocolates. Additionally, the researchers performed a life cycle assessment of their process to conventional chocolate processing. They demonstrated that the reformulated chocolate, with its improved nutritional properties, has an equal or lower global warming potential and land and water use, highlighting its potential as a sustainable alternative.
This study highlights the potential for transforming the cocoa value chain by addressing nutritional and environmental challenges. However, implementing this approach at scale would require significant changes, potentially posing additional costs and technological barriers for farmers. Despite these challenges, the benefits are substantial, including diversified income streams for smallholder farmers and a more balanced nutritional profile, making whole-fruit chocolate formulations a promising model for reimagining the cocoa value chain.
Managing Correspondent: Gurminder K. Paink
Press article: Swiss scientists invent a new type of chocolate (New Atlas)
Original Journal Article: Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate (Nature Food)
Image Credit: Pexels/Pixabay