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Peanut and coffee waste boost antioxidant properties of milk chocolate

from Technology Networks

Peanut and coffee waste boost antioxidant properties of milk chocolate Technology Networks Milk chocolate is a consumer favourite worldwide, prized for its sweet flavour and creamy texture. This confection can be found in all types of treats, but it isn’t exactly health food. In contrast, dark chocolate has high levels of phenolic compounds, which can provide antioxidant health benefits, but it is also a harder, more bitter chocolate. Today, researchers report a new way to combine milk chocolate with waste peanut skins and other wastes to boost its antioxidant properties. READ MORE

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