Chemists have found a way to half the fat of chocolate by blending the ingredients with juices.
Scientists at the American Chemical Society conference said they have discovered a way to keep the velvety texture of chocolate by using the gelling agent agar to make tiny "sponges" that displace fat.
Dr Bon from the University of Warwick, who led the research, said his team have found a chemical method of using water, fruit juice or even alcohol to replace up to half the fat. He said:
"We have established the chemistry that’s a starting point for healthier chocolate confectionary. This approach maintains the things that make chocolate 'chocolatey', but with fruit juice instead of fat.
"Now we're hoping the food industry will take the next steps and use the technology to make tasty, lower-fat chocolate bars and other candy."