Have Swiss scientists made a chocolate breakthrough?

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)