International Sugar Journal

Mondelez patents process to reduce sugar content in chocolate by up to 50% [Registered]

The global confectionery producer Mondelez patented a process for manufacturing chocolate using soluble corn fibre to help reduce the sugar and calorie content. The process could cut the sugar in chocolate products by up to 50%, while keeping the sweet taste consumers expect and without having significant impacts on the composition of the chocolate, according to the patent.

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