Reduce sugar in chocolate without artificial sweeteners

In this recording Terhi Aaltonen (PhD) will give the answers and share the latest insights on the use of milk-based protein in sugar reduction and make delicious ‘30% less sugar’ chocolate with no artificial sweeteners.

1. What makes milk-based protein a great way to reduce sugar in chocolate?
2. How does the optimal milk minerals-protein ratio affect the sensory properties of ‘30% less sugar’ chocolate?
3. Or how can you produce great tasting ‘30% less sugar’ chocolate with Valio’s milk-based ingredients and recipe calculation expertise?