Publications by authors named "Roberta Borradori"
Article Synopsis
- Chocolate production is facing issues related to nutrition, the environment, and socio-economics, primarily due to the conventional cocoa value chain.
- A new approach was developed that utilizes discarded cocoa pod endocarp to create a gel, replacing traditional sugar with cocoa pulp juice, resulting in healthier chocolate with up to 20% gel content that maintains a sweet taste.
- This innovative chocolate formulation not only has improved nutritional benefits but also demonstrates potential for reduced land use and lower global warming impact, while providing economic advantages for farmers in cocoa-producing areas.
