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Food Innovation Podcast by Valio

Dec 22, 2020

Milk-based protein is a gut-friendly* option for reducing sugar in chocolate with no artificial sweeteners. In Valio’s study, the milk mineral and protein ratio proved critical in achieving the best possible consistency in ‘30% less sugar’ chocolate. Valio’s Senior Research Scientist Terhi Aaltonen (PhD) tells us more about these findings and how you can use them in your confectionery business.

Listen to podcast and read more about sugar reduction on our website.

*Contains calcium, which contributes to the normal function of digestive enzymes as a part of healthy diet