Not sure if this should be here or in la cuisine, but nevertheless.
http://www2.warwick.ac.uk/newsandevents/pressreleases/fruity_science_halves/
Long story short, by replacing fats with fruit juices, scientists can now make chocolate with 50% less fat, without compromising on taste.
Great news for all, I hope the food industry starts using this asap
http://www2.warwick.ac.uk/newsandevents/pressreleases/fruity_science_halves/
Long story short, by replacing fats with fruit juices, scientists can now make chocolate with 50% less fat, without compromising on taste.
Great news for all, I hope the food industry starts using this asap