Scientists from Brazil's University of Kaminas have created functional honey from cocoa bean waste, namely cocoa shells that are usually thrown away.[1] Using ultrasonic waves, they improved honey's ability to extract beneficial compounds from these shells without the use of synthetic solvents.[1] The resulting product contains an increased amount of phenolic compounds with antioxidant properties, as confirmed by laboratory analysis.[1] Depending on the ratio of ingredients, honey can acquire a chocolate or purple color.[1] The process is ecological and sustainable, as confirmed by Path2Green software, and meets the principles of green chemistry.[1] The technology has been patented and the university is negotiating commercialization with partners in the food and cosmetics industries.[1] Researchers are further investigating the effect of ultrasound on the microbes in honey to extend its shelf life without refrigeration.[1] The results of the work were published in the journal ACS Chemistry.[1]