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Natural Technology reduces sugar requirements in chocolate by up to 70%
date:Jul 24, 2014
beans treated with the MycoSmoothTM process, brew into smooth, full-bodied coffee that can easily be consumed without any additional sugar or creamers. Testing of this coffee revealed significant levels of beta-Glucans were imparted into the coffee.

Since 2013, MycoTechnology's research department has perfected the process for coffee and cacao is now working on a variety of other food compounds. The MycoSmooth process is ideal for bitter products or products with a known taste defect.

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