Sugar Reduction in Chocolate Coatings

Retaining sensory characteristics during reformulation

The Challenge

Reformulate chocolate coatings in line with NHFSS regulations whilst retaining the characteristics and well-loved flavour and textural delivery.

The Solution

SensEye was used to define and measure the sensory experience of a range of samples.

The sample set was prepared to enable the impact of both ingredient type and dose level on chocolate flavour and texture to be determined.

Meticulous sample handling and serving protocols were employed to ensure chocolates were assessed at controlled sub-zero temperature.

The Outcome

Using the sensory profiles of each sample, our client could clearly see the impact of each sugar reduction technology on the flavour and texture experience. This provided the basis for further iterative product development.