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Swiss chocolate: Swiss scientists cut waste and sugar

BBC
Summary
Nutrition label

75% Informative

Swiss scientists develop way to make chocolate using cocoa fruit pulp, juice, and husk, or endocarp.

Process involves leaving the rest of the cocoa fruit the size of a pumpkin to rot in the fields.

Key to the new chocolate lies in its very sweet juice, which tastes "very fruity, a bit like pineapple".

The new chocolate could be a start in the world of chocolate production.

The cost of the new chocolate may remain something of a challenge, because of the global power of the sugar industry.

Switzerland 's chocolate industry makes 200,000 tonnes of chocolate each year , worth an estimated $US2bn .

VR Score

75

Informative language

73

Neutral language

21

Article tone

informal

Language

English

Language complexity

47

Offensive language

not offensive

Hate speech

not hateful

Attention-grabbing headline

not detected

Known propaganda techniques

not detected

Time-value

medium-lived

Source diversity

1

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