HOW RECENT APPROACHES TO IMPROVE THE NUTRITIONAL QUALITY OF CHOCOLATE AFFECT PROCESSING AND CONSUMER ACCEPTANCE

ARANGUREN, MIRTA I.; MARCOVICH, NORMA E.

Current Opinion in Food Science

Elsevier

Año: 2023

2214-7993

Increased awareness of health and wellness drives demand for sustainable food, creatingopportunities to develop new products. Chocolate is a very popular treat worldwide, thereforeenriching recipes that lead to chocolate-based functional foods is an attractive option. As a result,in the last years, scientists and industrial companies have made increasing efforts to modifyformulations to improve chocolate nutritional profile, by reducing the content of sugars andsaturated fats or by adding components with well-defined physiological effects without affectingthe sensory and texture properties. In this paper, we present how different modification strategieswere reconciled with manufacturing process, bloom-resistance and heat-stability to maintainconsumer acceptability, which still remains a major challenge to be faced by the food industry.