date:Oct 29, 2020
creating desirable and successful reduced sugar products. Both the reformulation and sensory properties of the products need to be acceptable. Valios researchers were able to produce an acceptable 30% less sugar chocolate by replacing sugar with a milk-based protein.
The control chocolate contained a standard sugar level and the trial chocolates had total sugar levels that were reduced by 30%. Consumers rated the chocolate samples according to their overall liking, liking of taste and texture a