We have hardly digested our Christmas dinner and already the Easter Bunny is hopping at our door, keen to spoil us with chocolate delicacies. Consumers are looking for permissible indulgence, opening opportunities for chocolate confectionery that promotes ‘better-for-you’ or functional snacking concepts.
Various brands have been looking for ways to add nutritional value to their products.
Whilst the use of sucrose still dominates the traditional manufacturing of chocolate, the search is on for a low energy, sweet carbohydrate that can replace sucrose but still contribute to a good textured, tasteful chocolate. Chicory root fiber, i.e. inulin, is a prime candidate as a sugar substitute.