News in Press-centre

Researchers at the Far East Federal University's School of Biomedicine (FEFU SBM) have developed the original recipe for chocolate with sea cabbage. The new product has a much smaller particle size of ingredients and special nutritional properties, due to which it is called 'Nano Chocolate'.

Elena Dobrynina, an Associate Professor of the Department of Food Science and Technology, FEFU School of Biomedicine, said that the 'Nano Chocolate' characteristic feature is in the technology of cooking, which differs from the traditional one. The size of the cocoa and sea cabbage particles is very small: 10^-9. This allows us to ensure a higher permeability and digestibility of seaweed nutrients in the human body.

“Thanks to the innovative technology, biologically active substances of 'Nano Chocolate' are delivered to the body's systems in an objective and efficient way. That's why we decided to give it such a scientific name. At the same time, our chocolate has a classic taste and sea cabbage flavor is almost unpalatable,” said Elena Dobrynina.

Professor Tatiana Kalenik, Head of the FEFU Department of Biotechnology and Functional Nutrition, pointed out that chocolate is not just a dessert, a 'product of joy'. It is a good food system for enrichment, through which a person gets the necessary micronutrients. Among other ingredients that chocolate can be supplemented in the laboratories of the University are a variety of Far Eastern wild plants and sea products.

At present, scientists are finalizing and testing a new technology for the production of 'Nano Chocolate'; a patent is also being prepared.

Scientists of the FEFU School of Biomedicine have been developing new food products, which are based on marine hydrobionts, for several years. Far East Federal University is also a member of the Russian-Japanese Kelp Project, which aims to expand the use of Laminaria in human nutrition.