FDBusiness.com

Bayn Develops Cost Effective Solution for Tasty, No-Added-Sugar Chocolate

 Breaking News
  • Danone Investing €280 Million at Evian Production Site Danone has opened a state-of-the-art production facility at Evian-les-Bains in the French Alps to support the future growth of evian, the international water brand that is sold in more than 140 countries. After six years of construction and transformation, the new look site combines greater operational efficiency, new technology and the highest quality processes with [...]...
  • European Grocery Shoppers Become Digital Infoseekers as Cost of Shopping Continues to Rise According to a survey of European shoppers by IRI, the big data and technology expert for consumer industries, the increasing use of the Internet, particularly via smart phones, is helping shoppers to find information on promotions and offers that will help them reduce the cost of their grocery shop. The survey, which was conducted among shoppers [...]...
  • California Almonds Continue to Inspire New Products Worldwide New data from Innova Market Insights reveals that California almonds were the number one nut used in new products worldwide in 2016, the tenth year that almonds have held the lead position for nuts used in new product introductions. According to the Innova Global New Products Report, almonds were featured in 38 percent of new [...]...
  • Premium Shelf Presentation – Marel Linerless Wraparound Labeler Consumers feel much more tempted to buy poultry meat products when trays are attractively packed and labeled. It is therefore of high importance to present a premium presentation. The new Marel M360 labeler will provide wrap-around labels with great shelf impact. Marel’s M360 standard wrap-around labeler makes use of the latest technologies in flexible linerless labeling. [...]...
  • Springhill Farms Upgrade – Biomethane to the Grid and CO2 to the Tomatoes In the heart of the English countryside, Springhill Farms makes the very most of agricultural waste. Upgraded biogas is injected into the national gas grid, while the carbon dioxide (CO2) by-product goes straight to the farms’ tomato greenhouses. The gas produced during anaerobic digestion consists roughly of 60 percent methane and 40 percent CO2. Until recently, [...]...

Bayn Develops Cost Effective Solution for Tasty, No-Added-Sugar Chocolate

Bayn Develops Cost Effective Solution for Tasty, No-Added-Sugar Chocolate
June 17
10:27 2015

Bayn has developed a cost effective solution for no-added-sugar chocolate, by using a steviol glycoside based composition containing natural flavours and other healthy ingredients, that according to test panels tastes as good as chocolate sweetened with sugar.

“To replace sugar in chocolate is a well-known challenge in the industry, both in terms of taste and costs,” says Roger Aidoo, Ph.D., a researcher in stevia based sweeteners and chocolate at Bayn Europe. “Through our research we found ingredients that in perfect synergy create a no-added-sugar chocolate that has a taste that is not significantly different from conventional chocolate.”

The novel solution is in line with Bayn’s market strategy that emphasises combining Bayn’s stevia based sweeteners EUREBA® with natural ingredients and fibres to refine the taste, mouth feel and texture of applications that change dramatically when the sugar is removed.

Sugar reduction with stevia in chocolate would usually lead to high costs for the producer, but by working with a steviol glycoside composition which is less known and less expensive than the more familiar steviol glycoside compositions, combined with other cost-effective solutions, Bayn’s overall solution has a significantly lower cost structure for the producer. “Our innovative research aims at solutions that optimize the taste of the sugar reduced product while maintaining a cost effectiveness that allows the producers to make the health and indulgence products available to mainstream markets,” says CEO Lucy Dahlgren. “We are proud to offer this excellent solution to the chocolate industry.”

Bayn presents the research findings in a report called: “Things you must know about stevia applications in chocolate. Exploring the sweetening potential of EUREBA stevia based sweeteners in no-added-sugar milk chocolate.” Author: Roger Aidoo, Ph.D., Suzanne Preddie-Atterby, M.Sc.

The report can be downloaded here: Technical Report: Stevia applications in chocolate

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • September 22, 2017Global Summit on Food & Beverages
  • September 26, 2017FHM2017
  • September 26, 2017POWTECH
  • October 7, 2017ORGANIC TRADE FORUM 2017 (Anuga)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements