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ar-based sugar reduction solution, Incredo® Sugar. The first products
were chocolate-flavored chips and they have now expanded to
support utilization in a broader range of food applications, including
enrobing and molding.
Providing sugar-reduced chocolate that delivers on taste, sweetness
and nutrition has been a long-standing industry challenge,
particularly while fulfilling increased consumer interest in short and
understandable ingredient lists. Blommer is pushing the envelope
again with this new line of milk, dark and white coatings, achieving
up to 50% sugar reduction without using any high intensity
sweeteners or sugar alcohols. The team of chocolate scientists at
Blommer have designed various concepts to demonstrate that it is
now a possibility to achieve over 40% sugar reduction in some of the
beloved snack and bakery applications such as nut butter cups, bars
and chocolate chip cookies.
David Meggs, chief operating officer at Blommer Chocolate Company,
says, " We have tremendous opportunity at our fingertips to
bring consumers back to this category who have avoided sugar-reduced
products because they simply didn't taste good enough. "
CONTACT US TODAY:
www.unifiller.com
1 888 733 8444
THE SUMMER ISSUE
2022
51
DAWN FOODS
http://www.unifiller.com
bake - May/June 2022
Table of Contents for the Digital Edition of bake - May/June 2022
bake - May/June 2022 - Intro
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bake - May/June 2022 - BLANKa
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https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
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https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
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http://digital.bakemag.com/sosland/bake/2017_12_01
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