Swiss scientists invent a new type of chocolate using more of the cocoa plant, reducing need for additional sugars

Diverting things that would otherwise be waste and incentivizing further investment in farming infrastructure? Yes please. Though it's definitely not going to catch on everywhere, given those increased capitalization needs.

While this seems like actually positive development in current context, I'd heavily dispute the "need for additional sugars" part of the article.

There are unnecessarily immense amounts of sugar in basically any processed food these days, most chocolate available specifically included. The funny part is that the dark chocolate with less of these additives is significantly more expensive, a least where I am at.