Successfully reducing sugar in chocolate NPD – Barry Callebaut
12 Dec 2017 | Barry Callebaut
The Frankfurt.
I'm here with Sofia Popova from Barry Callibot, and Barry Callebot highlights several solutions in order to reduce the sugar content in chocolate, big trend in the industry, Sophia, how can you address this?
We can address it in a million ways, in fact, but we choose to do it in around 5 or so.
Then what we do is we try to make sure that next to improving the nutritional profile of the chocolate, we keep it an indulgent product because ultimately that's what consumers are looking for.
So one of the ways to do it is to use polios like Maltitol instead of sugar, and then you can completely replace sugar with it or partially replace sugar with it.
That has some side effects as , but then like for example, sometimes you have to declare a laxative effect of it.
And therefore a better solution to do it would be partially use polios, but then the rest of the sugar you can replace with some fiber blends, and those fiber blends normally come from natural sources like and stuff like that.
Allows you to keep a very nice mouth feel.
Also a very interesting taste profile and aroma in the chocolate, and overall creates a very indulgent taste experience.
So what are some of the concepts that you are presenting here at the show with our chefs, what we created was Yeah, some of the inspiration that you can see here, so that, for example, is a is a mini tablet that can also, of course, be a big tablet.
It's without added sugar, chocolate with fiber blend and stevia, and then we use it with, , we use also Mediterranean, fresh Mediterranean nuts to add a bit of flavor and taste to that.
Also, this is some of our shortbreads.
Here, it's brain also without added sugar, nuts and chocolate.
And then some other concepts also here, like this one, for example, is using our cocoa powders that gives a very nice and intense taste without also adding a lot of sugar.
OK.
Are consumers really open to these propositions though that I think they see chocolate as a really indulgent product.
Are they really looking for a sugar?
They are not looking for it actively, probably in the chocolate aisle they don't expect to find it there, but then once they see that something can look as indulgent as that, but at the same time have no added sugars, then you can get a very warm welcome from consumers to look out for.
Thank you very much.
