Exploring Sustainable Nutrition: New Developments in Chocolate and the Neurospora Intermedia Mushroom

The Federal Institute of Technology in Zurich has developed a method to produce chocolate without refined sugar by using the entire cocoa fruit, including the pulp, juice, and shell. This innovative Swiss chocolate utilizes the fruit’s pulp and juice, which contains 14% natural sugar, combined with the dried shell to create a cocoa gel that is added to the cocoa beans. The result is a rich, dark, and sweet chocolate with a hint of cocoa bitterness, providing a balanced taste.

Additionally, the fungus Neurospora intermedia has been found to turn food scraps into tasty and nutritious food by fermenting by-products that would otherwise go to waste. For example, the fungus can grow on soy pulp, coffee grounds, or corn cobs and is currently being used to turn bland rice cream into a fruity treat at a top restaurant in Copenhagen.

In a study by the Food Foundation, it was revealed that meat-like products are often nutritionally superior to real meat, containing fewer calories, less saturated fat, and more fiber. However, some alternative protein products are not as nutritionally balanced, with many alternative meat products found to contain more salt and lacking essential nutrients like iron and vitamin B12.