ZURICH (Reuters) - As confectionery groups scramble to reduce added sugar, chocolate sweetened with cocoa fruit pulp is about to hit supermarket shelves with food giant Nestle ready to launch its ...

For many people, chocolate is a sweet delight: its main components are cocoa mass and cocoa butter, which are extracted from the cocoa fruit. What is less known, however, is that the cocoa fruit ...

Cocoa farmers in Ghana are testing new ways of growing their crops as shifting weather patterns take a toll on yields. Among them is Samuel Davor, a cocoa farmer in Sefwi Wiawso, a village in a forest ...

If you’re a bit bored by the regular chocolate varieties in your grocery store, Swiss scientists have invented a brand new kind of chocolate made of “cocoa fruit jelly.” The new concoction uses more ...

Cacao fruit, or cocoa fruit, is drawn from the same pod as cocoa beans. Normally thrown away, the juice, pulp and peel of the pod can be used as a sweetener in a range of products. Across Europe and ...

Cocoa pods are comprised of cocoa beans, pods, endocarp and pulp. Credit: Cristina Aldehuela / Getty. Working alongside chocolatiers in the food industry, researchers at ETH Zurich say they have ...

It’s been a rough year for chocoholics. Spot prices for cocoa nearly tripled earlier this year, and consumers looking for a cocoa fix have had to cover those costs. But news from Switzerland, the ...

Researchers at ETH Zurich — a public research university in Zürich, Switzerland — have developed a type of chocolate that makes use of an agricultural waste stream and is more sustainable and ...

Good news: scientists might have found a way to make chocolate a bit healthier, a new study reports. Chocolate is made from the cocoa fruit by extracting cocoa mass and cocoa butter but there are ...

Swiss-Ghanaian start-up Koa has inaugurated its second cocoa fruit factory in Ghana, which is set to scale its production facilities tenfold. Koa is on a mission to transform the cocoa industry ...

Imagine picking up a nice juicy apple - but instead of biting into it you keep the seeds and throw the rest away. That's what chocolate producers have traditionally done with the cocoa fruit - used ...

We could soon taste new kinds of chocolate after the discovery of fungi and bacteria that produce fruity and caramel notes from cocoa beans. Chocolate is typically made by fermenting cocoa beans from ...