A Singapore MNE is seeking dry ingredients in a chocolate/fat-based filling system that can replace and has a similar mouthfeel to sugar, or ingredient technologies that can counteract such negative mouthfeel attributes.
This is to meet a growing demand for lower fat and sugar products that do not compromise on mouthfeel, even with reduced fat and sugar levels. Partners with the above technologies or capabilities are sought for R&D collaboration, joint venture or license agreement.