Valio has produced an acceptable ’30 per cent less sugar’ chocolate by replacing sugar with a milk-based protein
Valio’s researchers have discovered that ’30% less sugar’ 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.
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.
“As a result of the wellness trend and sugar taxes, food and confectionery manufacturers are constantly looking for solutions to create tasty food products with reduced sugar content,” says Terhi Aaltonen, Development Manager, Researcher, Valio, Finland.
The optimal ash-protein ratio gives ’30 per cent less sugar’ chocolate the melt-in-your-mouth feel
Consumer acceptance is key in creating desirable and successful reduced sugar products. Both the reformulation and sensory properties of the products need to be acceptable. Valio’s researchers were able to produce an acceptable ’30 per cent less sugar’ chocolate by replacing sugar with a milk-based protein.
“The control chocolate contained a standard sugar level and the trial chocolates had total sugar levels that were reduced by 30 per cent. Consumers rated the chocolate samples according to their overall liking, liking of taste and texture and the attributes sweetness, saltiness and sandiness,” Aaltonen explains.
The ash-protein ratio, or the amount of salt and protein, proved critical in achieving the best possible consistency in ’30 per cent less sugar’ chocolate.
Valio’s research findings were published in a peer reviewed article in the International Dairy Journal on February 7, 2020.
Gut-friendly sugar reduction with lactose free milk powder
Sugar in chocolate is commonly reduced by using either polyols, also known as sugar alcohols, or by adding fibre. Polyols can cause digestive discomfort if consumed in excess, and their use requires a warning label about laxative effects on product packaging.
“When the sugar reduction is achieved with Valio’s solution, that is lactose free milk powder, no such warning is necessary. It is possible to use the claim ‘reduced sugar’ as well as claim ‘protein source’ on these chocolates,” says Aaltonen.