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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 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.

Download the Sensus paper

Download the Sensus paper

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