date:Feb 27, 2020
eteners are more often used for sugar reduction in confectionery, led by ingredients such as maltitol, sorbitol and xylitol. The industry is faced with the challenge of reducing sugar in its products without losing the sensory quality or indulgent nature of chocolate. More brands are using sugar-related claims and the use of natural non-nutritive sweeteners such as stevia and monk fruit is rising. Sweet proteins, like thaumatin, may also increasingly feature in chocolate.
Some brands are now us