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Healthy and tasty chocolate

Sensus research has revealed that inulin can be added to different types of chocolate, providing new opportunities for the food industry to create healthy sugar-free and no-added-sugar products. Based on extensive investigation, Sensus has discovered that inulin provides a strong alternative to sucrose as a sweetener for developing sugar-reduced chocolate products. In fact, when combined with bulking agents and high-intensity sweeteners, inulin can be used to produce tasty and no-added-sugar chocolate.

Download the Sensus paper

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