Scientists Make Chocolate With Half The Fat; We Say Stick With The Original

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Chemists at Britain's University of Warwick have developed a way to make chocolate with half the fat, but all the taste and texture that we love. Apparently, they've done it by injecting "micro-drops" of fruit juice into chocolate to maintain the same mouth-feel and taste, lowering the calorie count and fat content in the process. While this seems like a step up from pumping Splenda and Olea into our food, it's still helping the bottom line for companies; not our health. More »Post from: Blisstree
 
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