Explore our publication on innovative high-protein chocolates!
We are excited to share an open access publication created within the
“FOOD Quality in Digital Age” project: “Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered
high-protein white chocolates without the saccharose addition” that written
by project partners from the University of Life Sciences in Lublin, Poland
and the University of Belgrade, Serbia.
Published in the International Dairy Journal, this scientific article explores the development of high-protein, sugar-free white chocolates using innovative ingredient combinations. It investigates the effects of whey proteins and erythritol on the texture, taste, and quality characteristics of untempered chocolates, offering insights into healthier confectionery alternatives.
We invite you to read the whole article and discover how science is transforming traditional sweets into modern, health-conscious treats thanks to funding from the International Visegrad Fund.
The project is co-financed by the Governments of Czechia, Hungary, Poland and Slovakia through Visegrad Grants from International Visegrad Fund. The mission of the fund is to advance ideas for sustainable regional cooperation in Central Europe.