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Net closes in on Valerie with new footage of dachshund after more than 500 days at large on Kangaroo Island
Will Trump’s tariff chaos be China’s gain in global trade wars?
Revealed: Big tech’s new datacentres will take water from the world’s driest areas
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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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