Develop a Chocolate low-fat, sugar-free, non-dairy dessert for a major international food company

Background: You are a product developer at a major international food company tasked with developing a chocolate low-fat sugar-free non-dairy frozen dessert. This product will consist of only 8-10 ingredients. You are presenting a written report to your company’s Research & Development team. Assignment details, Address the following in your report: (i)Propose ingredients and additives and provide rationale for the use of these in the product. Include all chemical structures in your discussion of product functionality. N.B. there is no need to provide chemical structures for your “base ingredient” and cocoa since these are complex foods with multiple components, however a discussion of general structures in relation to functionality is still required. (ii)Choose your optimal processing and packaging equipment as well as parameters which would result in a product with desired food safety and quality characteristics. (iii)Discuss production issues or concerns that may arise which are specific to the characteristics of your food and ways in which to resolve them. (iv)Address the negative and positive consequences of your processing meth