Rebuilding Texture and Mouthfeel in Reduced-Sugar Chocolate & Gummy Candies
Time: 2:30 pm
day: Conference Day One
Details:
- Compare dietary fibers, bulking agents, and sweeteners to restore structure and improve sensory quality
- Explore how to address bitterness, acidity, and dryness in chocolate without added sugar
- Understand how ingredient selection functionality consumer acceptability across categories
