Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
From sugar reduction to fiber fortification, LATAM manufacturers are increasingly under pressure to make their products healthier. We caught up with some suppliers at this year's Food Tech Summit in Mexico City to find out more.
Brazil's proposed warning nutrient label will not encourage manufacturers to make their products healthier, ABIA’s president has said - but ingredient suppliers are gearing up for the reformulation opportunity.
Latin American consumers want to buy better, safer food and companies need to react, according to R&D company AINIA. 'The dual forces of consumer awareness and legislation are evolving the market,' says its director of international projects.
Búho Soda is Mexico's first all-natural, low-sugar soft drink made using locally-sourced ingredients, according to its manufacturer - and inspiration came from the country's booming craft beer movement, the start-up founder says.