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Irish Freemasons apologise for hosting Conor McGregor interview at Dublin hall
Pro baseball player Tarik El-Abour is everything RFK Jr says he can’t be
Former cricketer Michael Slater sentenced to four years’ prison for DV offences but immediately walks free
Wild chimpanzees filmed by scientists bonding over alcoholic fruit
‘I hope I’ll one day be at peace’: civilians seek mental health help in war-ravaged eastern DRC
Approach replaces sugar with mashed pulp and husk of cocoa pod and uses less land and water
Healthier and more sustainable chocolate could hit store shelves after Swiss scientists and chocolatiers developed a recipe that swaps sugar for waste plant matter.
By mashing up the pulp and husk of a cocoa pod instead of just taking the beans, scientists have made a sweet and fibrous gel that could replace the sugar in chocolate, according to a report published in Nature Food.
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