NEWS PRODUCT
“The aim of the project was not to achieve an exact match in all physical and sensory characteristics, rather to understand the changes and optimise formulations until we have products that are desirable to the final consumer…”
The resulting chocolate bar, which has 44% less sugar than a standard milk chocolate formulation, also has increased fibre and a special type of sugar that enhances sweetness. The new sugar was developed by project partners at DouxMatok and combines normal sugar alongside a mineral carrier to more efficiently deliver sugar to the taste receptors on the tongue. According to DouxMatok, the sugar reduction in chocolate and chocolate cookies using this sugar-based technology will enable products to be good in taste, healthier to consume, and permit a chain effect to thousands of chocolate containing products. In consumer tests run in 2019, 160 regular consumers tried SureChoc milk chocolate, and the
56 Kennedy’s Confection January 2020
consumer liking score was close to the regular product (5.1 versus 5.7 on 7-point scale). Consumers like different levels of sweetness; 28% of consumers found the full sugar product too sweet whereas of 33% consumers found the reduced sugar product not sweet enough. Professor Lisa Methven, the head of the Sensory Science Centre at the University of Reading who leads the SureChoc project said: “Throughout the project we have tested the materials used and the resulting products (chocolate and chocolate chip cookies) at the University of Reading. The aim of the project was not to achieve an exact match in all physical and sensory characteristics, rather to understand the changes and
optimise formulations until we have products that are desirable to the final consumer. “The tests bear this out, with a similar consumer liking score for a bar with nearly half the amount of sugar as a normal chocolate treat. So, for example, the reduced sugar chocolate bar remains slightly less sweet and slightly less sticky than the regular sugar bar; however, the products are much closer in profile than products formulated without the DouxMatok sugar and before optimisation of the high fibre materials used. “We also found that consumers were very engaged with the idea of buying sugar reduced fibre enriched products. When asked if they would choose a high fibre product 74% said ‘yes’ for chocolate and 64% for
cookies; which increased to 83% and 77% respectively if they knew the high-fibre chocolate was also lower in sugar.”
This new project will substantially modify DM technology, alongside functional fibres and Givaudan flavour solutions, for use in chocolate where sugar provides sweetness, texture, mouthfeel, bulking and is a flavour precursor. Their consortium stands out from other initiatives by aiming for 50% sugar reduction in chocolate where current solutions would need to use polyol technology which would not be clean label. This new solution will not only be clean label but will provide added fibre for health-conscious consumers as well.
KennedysConfection.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92
