American food technology provider MycoTechnology has developed a new process that will enable the production of chocolates by using reduced amounts of sugar.
The new MycoSmooth process is all-natural, non-GMO and is free from chemicals, the company claims.
MycoTechnology claims that cacao beans, which require certain amount of sugar to remove the bitterness, can be used to make chocolate with little or no sugar after getting treated by the MycoSmooth process.
According to the company, Robusta beans treated with the MycoSmooth process were found to have certain amount of beta-Glucans.
MycoTechnology's research department is currently working to use the process on other food compounds, apart from coffee and cacao.
A Fortune 500 food company said: "With your MycoSmooth chocolate we can significantly reduce the sugar requirements in several of our products which will allow us to provide a lower calorie solution to our customers while significantly reducing our ingredient costs."
