date:Nov 21, 2019
llion in its Mouscron, Belgium, facility in a bid to expand its sugar reduction capabilities in chocolate. Meanwhile, GoodMills Innovation launched High-MAC wheat bran, which is touted as enabling sugar reduction in products, including chocolate creams.
When chocolate manufacturers do not completely remove sugar, they often reduce the sugar content. More and more brands use sugar-related claims, including sugar reduced, alternative sugars and sugar-free. Several brands are replacing sugar with