City student develops ‘healthy’ alternative to sweet treat

A 20-year-old university student has reinvented a popular sweet treat, and made it healthier. Here’s how she did it.

Food scientist, Sarah Pozzebon, from the University of Southern Queensland has teamed up with chocolate-maker, Trevor Smith, to create a healthier, darker, chocolate alternative.

If you thought it impossible to create a healthier alternative to a popular, albeit notoriously unhealthy treat, former Bachelor of science student Sarah Pozzebon is here to prove you wrong.

At just 20-years-old, Ms Pozzebon has reinvented a staple treat loved by millions across the globe – chocolate.

The reinvented treat uses blueberries and macadamia nuts as its core ingredients, and it’s created here on the Darling Downs at Metiisto Artisan Chocolate.

After months of testing and research, the final product came to life at the end of 2020.

“I wanted to keep my chocolate really natural so that’s why I chose organic blueberries as the main ingredient,” Miss Pozzebon said.

Food scientist, Sarah Pozzebon, from the University of Southern Queensland has teamed up with chocolate-maker, Trevor Smith (pictured), to create a healthier, darker, chocolate alternative.

“They’re full of antioxidants which help the body to repair itself.

“It contains much larger amounts of cacao and less sugar than milk chocolate.”

Metiisto Artisan Chocolate owner Trevor Smith said the cocoa used in the product was ethically and morally sourced.

“We source our cocoa from neighbouring countries, like the Solomon Islands, so we can guarantee that it’s been harvested without the use of forced, child or trafficked labour,” he said.

Miss Pozzebon is currently interning at Priestley’s Gourmet Delights in Brisbane, and has ambitions to become a product development expert in food manufacturing.