Five-strong ‘toolbox’ to reduce sugar in chocolate

29-Jan-2018 - Last updated on 29-Jan-2018 at 15:36 GMT

Barry Callebaut offers a variety of sugar-reduction options for chocolate

A five-strong ‘toolbox’ to reduce sugar in chocolate has been developed by Barry Callebaut.

Meeting the trend for healthy snack alternatives, the company’s first approach is to reduce sugars by at least 30% through a dietary fibre blend that replaces part of the sugar.

Second, it offers a series of recipes without any added sugar. This range is available in a variety of dark, milk and white chocolates with maltitol as a one-on-one sugar replacer.

Its third approach is to use recipes that combine dietary fibre with maximum 10% polyols. By doing this, the declaration of the laxative effect caused by a polyol such as maltitol is not required.

Recipes that contain zero sugar

Barry Callebaut also has a series of recipes that contain zero sugar. For these sugar-free chocolates, it uses maltitol and stevia as sweeteners and takes all sugar out.

A last option is to gradually reduce sugar in chocolate year-on-year by 10–20%, without adding polyols.

Barry Callebaut also offers reformulation support and regulatory advice.

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