Back in the 1990s, Gregory Ziegler, now distinguished professor of food science at Pennsylvania State University, worked on using then-new bulking agents as fat replacers in chocolate. Recently, he teamed with two Penn State colleagues to apply some of that work to determine if there is a substitute for sugar that wouldn’t negatively affect chocolate’s texture and flavor. Findings from their research were published in the Journal of Food Science.

“The fundamental idea is that i…

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About the Author

Danielle Beurteaux is a journalist who writes about science, technology, and food (@daniellebeurt and