date:Nov 21, 2019
ials that can replace sugar and thus meet market demands, says Camilo Celis Rueda, Brand and Communications Director at Luker Chocolate.
Sugar reduction has been a key concern in recent years as governments impose nutrition goals within the industry. However, Public Health England found that the chocolate sector had achieved a reduction in total sugar per 100 g of just 0.3 percent between 2015 and 2018 far below the initial target of 20 percent.
Nonetheless, Cargill recently invested US$5 mi