Feature synopsis Oct 2019: Chocolate

This feature will look at the role chocolate can play when it comes to reducing the sugar content of baked goods, such as brownies, cakes and biscuits.

CHOCOLATE

  • Publication date: 8 October 2019
  • Editorial submissions deadline: 9 September 2019
  • Editorial contact: abbie.dawson@wrbm.com

Topics covered in this feature include:

With government and health campaigners pushing to reduce sugar and calories in processed foods, such as cakes and biscuits, manufacturers and bakers are under pressure to cut sugar levels.

Increasing the amount of chocolate used in recipes provides one avenue to explore. As such this feature will look at the role chocolate can play in reducing sugar in baked goods.

It will also explore innovations by chocolate suppliers and how NPD can help as well as examine the technical challenges presented in the process.

The feature will also include recipes from suppliers showing how sugar can be reduced through the use of chocolate.

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