SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation

SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation

Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched.

Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched. A substantial portion of sweet snacks favoured by children contain chocolate, which contains around 50% sugar. Sugar reduction in chocolate and chocolate cookies using DouxMatok (DM) innovative sugar-based technology will enable products good in taste, healthier to consume, and permit a chain effect to thousands of chocolate containing products. This new project will substantially modify DM technology, alongside functional fibres and Givaudan flavour solutions, for use in chocolate where sugar provides sweetness, texture, mouthfeel, bulking and is a flavour precursor.  Our consortium stands out from other initiatives by aiming for 50% sugar reduction in chocolate where current solutions would need to use polyol technology which would not be clean label. Our solution will be clean label and provide added fibre.

Partners

The following partners are involved in the project

DOUXMATOK
GIVAUDAN
Strauss Group
UNIVERSITY OF READING

Project lead

Lisa Methven
Institution

University of Reading

Contact details

l.methven@reading.ac.uk

Related projects

Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
Innovation

Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform

We aim to enlarge plant-based food offerings beyond meat analogues by a novel process combination for structuring protein and fibres obtained also from side-stream materials to develop a range of...

Our Nutritious Protein
Innovation

Our Nutritious Protein

To date, minimally processed plant -proteins are hampered as alternatives to animal -proteins due to the presence of usually called “antinutritional factors” (ANFs), decreasing their nutritional value. Enzyme...

SmartFoodLogging (SFL)
Innovation

SmartFoodLogging (SFL)

In the fight against chronic diet-related diseases it is the EU food and health system organization’s aim to improve consumers’ food literacy. Food literacy in a form...