Scientists Reduce Fat in Chocolate by 50 Percent

Scientists at the University of Warwick have managed to cut the content of fat in chocolate as much as 50% by a simple replacement of cocoa butter and milk fats with fruit juice in a ground breaking research event led by lead researcher Dr Stefan Bon at a national meeting of the American Chemical Society in New Orleans. They say the concept can be applied to all types of chocolate including white, dark and milk chocolates.

While still in the testing stage, the chocolate gives a bit of a fruity taste and they say if it’s too strong they believe the same result could be achieved with a simple mix of vitamin C and water.

Occording to the Independent in the UK, Dr Bon said:

“We have established the chemistry that’s a starting point for healthier chocolate confectionary… This approach maintains the things that make chocolate ‘chocolatey’, but with fruit juice instead of fat. Now we’re hoping the food industry will take the next steps and use the technology to make tasty, lower-fat chocolate bars and other candy.”

While chocolate contains many healthy plant flavonoids and antioxidants, reducing its fat content also leads to a reduction in sugar content as well, which means that not only will chocolate be a bit tastier but actually be healthier for you than it ever has in the past.

More in Features