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.
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.
Related projects
SmartFoodLogging (SFL)
SFL will develop a platform where health coaches and consumers come together to motivate user reaching their goal. The platform features a mirror-like tool where coaches can see...
Improving trust on fish chain: Rapid and portable monitoring tools for a better control of whitefish
This project provides three rapid, hand-held tools for enhancing the trust in fish products. The objective of this collaboration is to generate real-time, reliable, portable and friendly-to-use monitoring devices that...
Constituent sensing of small grains
Additionally, food safety requires the full traceability of crop constituents in the complete food value chain. This includes correct and seamless documentation of all production steps. One missing piece is...