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?
Chocolate and confectionery
Three reasons to reduce sugar in chocolate
Sugar-related restrictions in food are tightening – gain competitive edge with reduced sugar products

Get started with Valio chocolate and confectionery solutions

Should you have any questions about our products, solutions or services, just send a message to Katriina.

Katriina Leigh

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

First name *

Last name *

Email *

Company *

Country *