Healthy chocolate, with non-caloric sweeteners

On July 2, the Food Engineering career presented a webinar on the YouTube platform entitled "Formulation of chocolates with non-caloric sweeteners, tips and experiences."

Present at the event were Miriam Briones, Director of the Continuing Education Department; Jaime Freire, president and founder of the Papácacao company, and María Rosales, Coordinator of the School of Food Engineering.

In this space, aspects of chocolate making, sweetener options and why to replace sugar in the commercial chocolate formula were analyzed.

What happens to the taste of this product when choosing each of these options was also explored.

"It seeks to replace sugar by the issue of health, diabetes is a very present disease in our country," said Freire and added:  

"Right now, because of the COVID issue, many people who get infected end up with diabetes or with very high blood glucose values."

It should be noted that the Papácacao company makes gourmet chocolate in an artisanal way.

In addition, it has a cocoa and chocolate business school, provides training and training focused on development and entrepreneurship, provides consulting and advice on agricultural issues related to cocoa, manufactures and markets gourmet chocolate.

UDA Correspondent