A new type of milk chocolate may contain the health benefits of dark chocolate – without the bitter taste
Creamy, delicious milk chocolate is one of the most beloved treats worldwide. But with that appealing taste comes a hefty amount of sugar (and fat), making milk chocolate far less healthy than its more bitter counterpart, dark chocolate. There may be a way to boost the nutritional value of milk chocolate without sacrificing flavor, according to research presented at the American Chemical Society’s 2020 conference. The new, higher antioxidant form of milk chocolate can be made by recycling food scraps that would otherwise go to waste, such as coffee grounds, discarded tea leaves, and peanut skins.