Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
We spoke with the Chicago-based ingredient company at IBIE 2019 about how its non-digestible, essentially calorie-free ‘rare sugar’ can change the better-for-you and functional side of chocolate and candy.
Malaysia has implemented its sugar tax targeting sugar-sweetened beverages (SSBs) in the country, which has led major beverage companies to reformulate products in an attempt to curb its impact – but is this enough to meet the government’s goal of combatting...
The Ferrara Candy Co. brand has reformulated its chocolate recipe for all of its double-dipped products and many of its other chocolates, including double-dipped peanuts, chocolate-covered almonds and malt balls.