Swiss scientists have developed a new method for making chocolate that utilizes the entire cocoa fruit, rather than just the beans, and does not require refined sugar. This innovation has the potential to address sustainability issues in the chocolate industry and provide better income for cocoa farmers. It also draws attention to the long history of chocolate production and its colonial ties. While challenges remain, including the cost of production and ensuring ethical practices, the outlook for more sustainable chocolate appears promising as industry interest grows.
| Signal | Change | 10y horizon | Driving force |
|---|---|---|---|
| Chocolate made from entire cocoa fruit | Shift from traditional cocoa bean use to whole fruit | Increased sustainability and reduced waste | Demand for sustainable and ethical food production |
| New chocolate recipe eliminates refined sugar | Transition from refined sugar to natural sugar | Healthier chocolate options with natural sweetness | Growing health consciousness among consumers |
| Empowering farmers through cocoa pulp use | Change from exploitation to fair income for farmers | Improved livelihood for cocoa farmers | Desire for equitable trade practices |
| Increased regulation in chocolate industry | Movement from unregulated to regulated practices | Greater transparency and ethical standards in sourcing | Push against child labor and deforestation |
| Innovation in Swiss chocolate production | From traditional methods to innovative processes | Chocolate production that utilizes waste effectively | Historical legacy of Swiss chocolate innovation |
| Global interest in new chocolate method | Shift from local to global interest in sustainability | Broader global adoption of sustainable ingredients | Global awareness of environmental impact |
| Chocolate industry embracing eco-friendly strategies | From conventional to eco-focused production methods | Potential decrease in greenhouse gas emissions | Climate change mitigation efforts |