Reducing Sugar in Chocolate Products (Online Exclusive)

Sugar contributes sweetness and texture to chocolate, so reducing it poses challenges to chocolatiers and food manufacturers. Ingredient companies, however, now offer a range of sugar alternatives to enable formulators to create reduced-sugar chocolate with acceptable sensory characteristics.

Sweetener ingredients such as allulose, stevia, and polyols are turning up in reduced-sugar chocolate, and product developers need to carefully consider which sweeteners to use. While these ingredients are…