It’s a challenge to create low sugar chocolates, because the sweetener masks the inherent bitterness of cocoa. But, one of the industry’s giants says they have cracked the recipe
Confectioners have long tried to create low-sugar chocolate to cater for health-conscious consumers, to little success. Now, one of the industry’s giants says it may have figured it out.
Barry Callebaut AG, which supplies some of the biggest names in food, says it has developed chocolate with half as much sugar than in most of what’s eaten around the world. The new chocolate contains more cocoa and fewer ingredients, and should hit stores in 12 to 18 months’ time, Chief Executive Officer Peter Boone said.
“We really bring it back to two or three ingredients, which has never been done before,” Boone said in an interview. “It’s a much simpler label. So the dark chocolates will only have two noble ingredients as we call it, just the cocoa and sugar.”
The food sector is under pressure to deliver healthier options as investors step up scrutiny of consumer goods and shoppers opt to cut back on sugary and fatty foods. The Covid pandemic has also highlighted the need to better think about health and improve diets.
