Have Swiss scientists made a chocolate breakthrough?

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Chocolate is very important to Switzerland’s economy: with more than 200,000 metric tonnes produced each year, sales are worth almost $2 billion. But there are challenges – not just over sustainability, but over exploitation. And the volatile price of cacao. We meet the researchers who are coming up with solutions – including new, and potentially healthier, types of a favourite indulgence. And ask: Is this enough to secure the future of chocolate? Produced and presented by Imogen Foulkes (Image: A scientist developing a new chocolate product)