Scientists halve fat content of chocolate using fruit substitutes

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Researchers at the University of Warwick have found a way to halve the fat content of chocolate without compromising any of the properties people prize in the cocoa-based confectionery. The discovery hinges on the substitution of fat with an unlikely alternative: fruit juice... Continue Reading Scientists halve fat content of chocolate using fruit substitutes

Section: Health and Wellbeing

Tags: chocolate, Food, University of Warwick

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