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)