Low sugar chocolate bars made from cocoa beans that have had their bitter compounds sucked out by mushroom roots (mycelium) in a novel process developed by MycoTechnology are now available from Better By Nature Foods.
“People have compared our 85% dark chocolate bar to the sweetness of a 60%,” says the firm.
Vegan and gluten-free ‘Because Cookie Dough’ is fit to eat raw from the tub
New products gallery (breakfast, dinner, dairy): From oat-based savory sides to smoked basmati rice
0.7% of shoppers drive 80% of volumes of new food & beverage products, reveals Catalina study
New snacks gallery: From buffalo jerky and salad bites to superfood pouches and bean chips
