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?
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Olga Halme

Customer Development ManagerContact our specialist for additional information, technical support and co-creation projects.

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