Visuel cas d'étude

A tasty, low-sugar “Dulce de Leche” topping for dessert cream

How we helped a client in developing a low-sugar topping in 3 steps:

  • In sharing nutrition objectives, flavoring challenges, and organoleptic expectations
  • In creating a customized low-sugar “Dulce de Leche” caramel filling
  • In developing applications by our experts

RESULT: A topping everybody could agree on, with a differentiating Nutri-score, and delighted consumers

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