Reduce sugar in chocolate without artificial sweeteners
Hear the latest insights on the use of milk-based protein in sugar reduction
Sugar taxes along with the health and wellness trends have created a hot market for new and innovative reduced sugar products. With this in mind, Valio researchers developed a ‘30% less sugar’ chocolate that was rated equal to regular chocolate in taste and texture.
What makes milk-based protein ideal for reducing sugar in chocolate?
How does the milk minerals-protein ratio affect the taste and texture of ‘30% less sugar’ chocolate?
How can you produce delicious ‘30% less sugar’ chocolate with the help of Valio’s recipe expertise and milk-based ingredients?
Terhi Aaltonen, PhD, will share her answers and insights in this free webinar recorded on 4 November 2020.
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Featured speakers:
Terhi Aaltonen
Senior Research Scientist
The science behind ‘30% less sugar’ chocolate
Lactose free milk powders offer a better alternative for polyols and fibres in producing sugar reduced chocolate, Valio research shows.
