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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