date:Jul 22, 2014
is made of sugar, according to industry experts. Hahn said his MycoSmooth technology, invented by the company's chief science officer Brooks J. Kelly, can cut the amount of sugar needed in the average chocolate bar by half, from 31 grams to about 15 grams.
The company is in talks with major chocolate players in the United States, but Hahn declined to name them.
From its Denver headquarters, the company will start processing its own beans as well as those on behalf of its customers and will li