22 Feb 2024 --- US-based food scientists have formulated sugar-reduced chocolates by replacing up to 25% sucrose in chocolate with oat flour to reduce total sugar levels by 13.5%, without any adverse impact on texture or consumer acceptance. The team used oat flour starch granules smaller than 10 µm for the study, which is expected to satisfy consumers’ sweet tooth without the guilt associated with consuming calorie-dense treats.
