We have just about finished our Halloween haul of chocolate and settled back into being ‘good’, but peak chocolate season a.k.a Christmas is just around corner. Don’t write off your diet just yet however, as scientists may have figured out a way to make milk chocolate just as healthy as antioxidant rich dark chocolate – without sacrificing the indulgent higher sugar content.
According to the Journal of Food Science, the clever researchers at North Carolina State University have encapsulated the of phenolic compounds extracted from peanut skins, currently a waste product of the peanut industry, with maltodextrin to create a bioactive powder that can increase the antioxidant properties of milk chocolate above that of dark chocolate without increasing the bitter flavour.
In blind taste tests, people liked the more nutritious version of milk chocolate just as much as everyday milk chocolate.
While the study is still in its preliminary stages, chocoholics may soon be able to have their milk and antioxidants too.