Goldmine: scientists have learned how to make chocolate from waste

So, food leftovers became part of the favorite delicacy of millions.

Peanut peels, coffee grounds and used tea leaves … we are used to it all immediately in the trash. However, prudent scientists have found the best option – to add the above to chocolate.

The idea belongs to specialists from the American Chemical Society. For example, when manufacturers roast and process peanuts for peanut butter, candy, or other foods, reject the red peanut skins. It is about a thousand tons of waste annually.

But this is not rational, because it contains 15% phenolic compounds. So, antioxidant bioactivity. These substances, in turn, have an anti-inflammatory effect, but they also help food to maintain their freshness longer.

By the way, it is noted that the taste of sweets is in no way inferior to traditional ones. Moreover, they are also useful – primarily for nature.

Source: lux.fm