Development of a Sugar-free Nougat

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The aim of this research project is to develop a sugar-free nougat formulation by replacing sucrose, honey and corn syrup, in the original recipe, with the right mixture of bulk and intense sweeteners while adding a biosourced fiber rich polymer to enhance the texture. The final product should achieve the same taste and texture as standard sugar-based nougat. The challenge is to maintain mouthfeel and mechanical requirements with a conjunction of sweeteners and polymer fillers with adjusted proportions in the formulation. The added bonus of developing such a product will be to achieve a healthier snack bar with enhanced fiber content and zero added sugar, while meeting the consumers ever growing demand for calorie wise natural products.