date:Apr 09, 2013
New technology allows manufacturers to replace up to 50% of the fat with fruit juice, vitamin C, water or diet cola.
Stefan A. F. Bon, from the University of Warwick, said: This approach maintains the things that make chocolate 'chocolatey', but with fruit juice instead of fat.
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.
He said the juice is in the form of micro-bubbles - helping the chocolate to r