Food Science and TechnologyNature Food
Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate
K. Mishra, A. Green, et al.
Discover an innovative chocolate formulation that transforms discarded cocoa pod endocarp into a nutritious gel, enhancing both environmental sustainability and socio-economic benefits for cocoa-producing regions. This exciting research was conducted by a team of experts, including Kim Mishra and Ashley Green from ETH Zürich.
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