Featured speakers:
Terhi Aaltonen (PhD)
Senior research scientist
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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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.
Interested in reduced sugar in different solutions?
With Valio’s innovative ingredients, you can reduce sugar without E numbers - with no sacrifices in taste or texture.
Insights
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