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" Sweet toothed dieters may be in for a treat in the years to come following the creation of new techniques that allow fruit juices to be infused with chocolate in order to reduce the fat content of this type of confectionery. According to lead researcher Dr Stefan Bon, the breakthrough could have a dramatic impact on chocolate production, with his fruit juice-infused alternative containing up to 50 per cent less fat than traditional chocolate. His research was presented at this month&amp;#039;s National Meeting &amp;amp;amp; Exposition of the American Chemical Society. Dr Bon noted: &amp;#039;The opportunity to replace part of the fat matrix with water-based juice droplets allows for greater flexibility and tailoring of both the overall fat and sugar content.&amp;#039; He added that the technique also tackles the issue of &amp;#039;sugar bloom&amp;#039; - the unappetising film that can form on chocolate when it is left out for a while. Research carried out by Datamonitor has highlighted the UK as the chocoholics of Europe, with the average Brit consuming 11.2 kg of chocolate last year. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.netdoctor.co.uk/healthy-living/news/a23726/new-fruit-juice-infused-chocolate-unveiled/>