[…] scientists in Switzerland have come up with a way to make chocolate using the entire cocoa fruit rather than just the beans - and without using sugar.

I think they still are using sugar, but they’re getting it from the same plant instead. Nevertheless, it’s fascinating work.

The cost may remain something of a challenge, because of the global power of the sugar industry, and the generous subsidies it receives. “The cheapest ingredient in food will always be sugar as long as we subsidise it,” explains Kim Mishra. “For a tonne of sugar, you pay $US500 [£394] or less.” Cocoa pulp and juice cost more, so the new chocolate would, for now, be more expensive.

Ah! So perhaps it was not seen as economically viable.