Did our dreams just come true? Chocolate could soon be counted as 1 of your 5 a day? UTCT explores this latest development.
Scientists have managed to halve the fat content of chocolate by replacing the cocoa butter and milk fats with fruit juice.
The process uses tiny droplets of apple juice, orange or cranberry which will give the bars a slightly fruity taste and it can be applied to milk, dark and white chocolate.
Tests are ongoing, but if the ‘mild’ fruit taste proves to too strong and cannot be reduced then researchers say that they believe the same result can be theoretically achieved with a mixture of water and vitamin C.
This potential break through technique was developed by the scientists at the University of Warwick and was revealed by researched Dr Stefan Bon at the national meeting of the American Chemical Society in New Orleans.
Dr Bon said: “We have established the chemistry that’s a starting point for healthier chocolate confectionary… This approach maintains the things that make chocolate ‘chocolatey’, but with fruit juice instead of fat.”
He added: “Now we’re hoping the food industry will take the next steps and use the technology to make tasty, lower-fat chocolate bars and other candy…”
The new technique will replace half of the fat content with fruit juice. Scientists say that adding the fruit juice in the form of ‘micro bubbles’ ensures that it keeps its indulgent, smooth texture and melting qualities.
A 57g serving of dark chocolate contains around 13g of fat which makes up almost 20 percent of a person’s recommended fat allowance. Chocolate however does have lots of healthy plant flavonoids and antioxidants however, and by reducing the fat content, the sugar also decreases.
This would mean that after the new process has been applied that chocolate would be a lot healthier product than it is now.
However not everyone is convinced by the new technique as some have voiced concerns that the ‘new’ chocolate’s fruity taste may put some people off, but researched were keen to stress how insignificant the altered taste would be.
Describing the fruity taste Dr Bon said: “Since the juice is spread out in the chocolate, it doesn’t overpower the taste of the chocolate. We believe that the technology adds an interesting twist to the range of chocolate confectionary products available.”
He added: “The opportunity to replace part of the fat matrix with water-based juice droplets allows for greater flexibility and tailoring of both the overall fat and sugar content.”
What do you think of this latest technique? Would you buy the new chocolate made with fruit juice? Comment below and let us know.