Valio's researchers are the first to document the importance of ash-protein ratio in reduced sugar chocolate

摘要

Valio's researchers discovered that '30% less sugar1 chocolate made with milk-based protein is equal to regular chocolate in taste and texture. The optimal ash-protein ratio in the reduced sugar chocolate was linked to pleasant taste and texture. This solution allows manufacturers to make delicious '30% less sugar' chocolate without artificial sweeteners. The current wellness trend means that consumers are looking for foods that support an active and healthy lifestyle. Yet, they want to enjoy eating and are reluctant to compromise on the taste, texture, or naturality of food. To reduce sugar consumption and the ill-effects of sugar, many countries have implemented sugar taxes.