Title

The Effects of Varying Types and Amounts of Ingredients in Vegan, Gluten-Free Fudge

Authors

Shane Chilson, Fontbonne UniversityFollow

Faculty Advisor

Jamie Daugherty

Files

Description

Fudge is typically comprised of refined sugars and animal products. Rising demands for plant-based confectionary products signifies a niche market for vegan fudge products. This experiment will utilize four experiments with three samples each of vegan fudge. The experiments build upon the preferences from respondents.

Document Type

Poster

Degree Name

Bachelor of Science (BS)

Degree Program

Dietetics

Disciplines

Family, Life Course, and Society | Food Science | Food Studies

Publication Date

Fall 2021

Publisher

Fontbonne University Archives

City

St. Louis, MO

Keywords

fudge, vegan

Recommended Citation

Chilson, Shane, "The Effects of Varying Types and Amounts of Ingredients in Vegan, Gluten-Free Fudge" (2021). 2021 Research Posters. 4.
https://griffinshare.fontbonne.edu/fcs-424-2021/4

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.