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Christer Barregren

Don’t mess with perfection – we dive deep into the difficult art of making sugar free chocolate

Chocolate is a beloved plea­sure that we obvi­ous­ly do not want to be with­out. But cre­at­ing good choco­late with­out sug­ar is not an easy match. Fortunately, there are enthu­si­asts like Roger Aidoo, choco­late expert and research leader at Bayn. In this arti­cle, he explains what it takes to replace the sug­ar in our choco­late cakes and pralines.

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Neotame – guide to artificial sweeteners

The com­pa­ny that acci­den­tal­ly dis­cov­ered aspar­tame in the mid-1960s decid­ed 25 years lat­er to find the ‘per­fect’ sweet­en­er. This time, noth­ing was left to chance. The US com­pa­ny devot­ed sev­en years of inten­sive research, plough­ing down $ 80 mil­lion, and test­ing 2,500 can­di­dates, before one day find­ing its win­ner… In this arti­cle, you will learn most about neo­tame (E 961).

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Aromas that change flavours

Imagine that you could reduce sug­ar and retain the sweet taste with­out sweet­en­ers. It might be pos­si­ble. As you know, the taste of food depends not only on what the mouth sens­es but also scents reach­ing the nose. Can that be used to mask reduced sweet­ness? We will find out in this article.

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Advantame – guide to artificial sweeteners

Advantame is the lat­est arti­fi­cial sweet­en­er; it was approved in 2014 for use with­in the EU. It is sim­i­lar to aspar­tame in taste and prop­er­ties – though sweet­er and bet­ter in many ways. Still, advan­tame has not yet had its big breakthrough.

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Functional food, superfood, future food – what does it all mean?

Mortification is a thing of the past. Today’s “health foods” want to opti­mize food for the best per­for­mance — and enjoy it at the same time. Of course, sug­ar reduc­tion is an impor­tant part of con­scious con­sumers’ efforts to enjoy food with­out a guilty con­science. But there is so much more. In this arti­cle, we take a clos­er look at some trends that you, as a pro­fes­sion­al in the food indus­try, should be aware of.

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Conscious minimalism – a growing movement among healthy believers

A good rea­son to reduce sug­ar is the abil­i­ty to sell to ‘healthy believ­ers’. Many of them are well edu­cat­ed and have a pro­nounced inter­est in the envi­ron­ment, sus­tain­able lifestyle and health. It is a well-informed con­sumer group that seeks qual­i­ty over quan­ti­ty. They often throw in buzz­words that sig­nal a sim­pler life. In this chron­i­cle, we take a clos­er look at some of these sig­nal words.

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Cyclamates – a guide to artificial sweeteners

Cyclamate is an arti­fi­cial sweet­en­er with rel­a­tive­ly low sweet­ness but with­out strong off-flavours. It was dis­cov­ered in the 1930s, approved in the United States in the 1950s, and banned in the same coun­try in the 1960s. But in the EU it is actu­al­ly an approved ingredient.

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Saccharin – a guide to artificial sweeteners

Saccharin is the old­est arti­fi­cial sweet­en­er. It was cre­at­ed as ear­ly as 1879. The his­to­ry of sac­cha­rine has major polit­i­cal and eco­nom­ic dimen­sions – but it’s also humor­ous and even includes an American pres­i­dent. But what about its rep­u­ta­tion and is it a safe ingredient?

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Sucralose – a guide to artificial sweeteners

Sucralose is a sta­ble and inex­pen­sive sweet­en­er that is also calo­rie-free. It is how­ev­er also an organochlo­rine com­pound, just like banned pes­ti­cides. Sucralose is bro­ken down very slow­ly – what impact does it have on the environment?

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Acesulfame K – a guide to artificial sweeteners

Acesulfame K is fair­ly unknown among the arti­fi­cial sweet­en­ers. Perhaps the com­pli­cat­ed name con­tributes to that. It is how­ev­er a pop­u­lar and inex­pen­sive sweet­en­er that does not pro­vide any calo­ries. It can also act as a flavour enhancer. But should you use it? That’s anoth­er story!

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