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 to develop 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.
Read our technical paper to get inspired about how you can produce healthy, tasty chocolate. Or read an article about this topic in the press.