Swiss chocolate: Scientists cut waste and sugar

In Switzerland, some of the bigger producers – including Lindt – are starting to use the cocoa fruit as well as the beans, but none, so far, has taken the step of eliminating sugar completely.

“We have to find daring chocolate producers who want to test the market and are willing to contribute to a more sustainable chocolate,” says Mr Mishra. “Then we can disrupt the system.”

Perhaps those daring producers will be found in Switzerland, whose chocolate industry makes 200,000 tonnes of chocolate each year, worth an estimated $US2bn. At Chocosuisse, Roger Wehrli sees a more sustainable, but still bright, future.

“I think chocolate will still taste fantastic in the future,” he insists. “And I think the demand will increase in the future due to the growing world population.”

And will they be eating Swiss chocolate? “Obviously,” he says.