Develop chocolate products in line with 2020 UK Sugar Guidelines

With UK regulations cracking down on high sugar content in food and drinks, Barry Callebaut has developed sugar-reduced chocolate solutions for the food industry. Get to know more about the 20% reduction set by Public Health England (PHE) for 2020 and how Barry Callebaut can support you.

The war on sugar - Public Health England tackle childhood obesity

The Public Health England (PHE) governing body has set high demands in the UK, cutting sugar from the diet of the population to tackle high rates of diabetes and obesity. With growing concerns of children consuming and exceeding their recommended daily intake of sugar, deadlines have been set by the government. 

With the initial target of 5% sugar reduction for 2018, which was achieved through the food industry by portion control, PHE has now set a more ambitious target of 20% sugar reduction by 2020
 
This has now set a challenge for the food industry to achieve.

Chocolate confectionery and bakery are the next target

PHE initially started tackling the soft drinks market, especially carbonated drinks high in sugar. This was a quick fix to replace the sugar with alternative sweeteners, reducing the sugar content and the majority of calories. 

Now the focus has moved towards food, mainly confectionery and baked goods. With sugar being a key ingredient in these markets, it’s been challenging to solve this issue without compromising on taste and texture. Many companies are capitalizing on the growth of snacking trends, enabling to offer portion control in their

Cadbury Dairy Milk 30 percent less sugar
Cadbury Dairy Milk with 30% Less Sugar

Maryland Sugar Free Cookies

product portfolio. Thus keeping the same product a customer consumes, but with less total sugar.

Others have reformulated their recipes to meet the demands of PHE and health-conscious consumers looking for better options in their life. We’ve seen iconic brands go above and beyond the requirements of PHE, Mondelez launching a 30% sugar reduced version of their Cadbury Dairy Milk Bar and Burtons launching a Sugar-Free Maryland Cookie range. 

Maryland Sugar Free Cookies
Maryland Cookies - Sugar-Free

Sugar reduced innovations for chocolate confectionery

Barry Callebaut have launched a range of ‘Sweet Solution’ Chocolates to meet the growing demand from healthier consumers. Ensuring that we work within the boundaries of chocolate, there has been a range of four different polyol-free recipes. A milk & dark with stevia, and a milk & dark with 1% sugar to meet the EU regulations of chocolate.

The benefits of this chocolate range go further than just sugar reduction. Using the exclusive chicory root fibres provided by Barry Callebaut, brings a high fibre claim to the mix, as well as opportunities to touch on the natural prebiotics found within these fibres.

The new 1% added sugar chocolate from Barry Callebaut

Discover our sugar reduced product range

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    38.3%
Arriba Milk chocolate

Aromatically a bit more outspoken, this slightly rosy chocolate with cocoa from Arriba in Ecuador has a palate defined by vanilla and cherry with a persistent aftertaste of butterscotch and caramel.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    40.1%
Swiss White Chocolate

White chocolate with only Swiss made milk and sugar, perfect for molding, enrobing and making hollow figures.

  • Range
  • Fluidity
    Standard fluidity
  • Min. % Dry cocoa solids
    32.5%
  • Min. % Dry milk solids
    20%
  • Range
  • Fluidity
    Standard fluidity
  • Min. % Dry cocoa solids
    29.3%
  • Min. % Dry milk solids
    22.9%
Mexico Dark chocolate

This dark chocolate with cocoa from Mexico has a rich flavor intensity with herbal and fruity impressions. To soften its masculinity we

  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    66.1%
  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    54.8%
Belgian White Chocolate

Creamy, buttery with a touch of caramel. One of our oldest recipes. Ideal for enrobing and hollow figures.

  • Range
  • Fluidity
    Standard fluidity
  • Min. % Dry cocoa solids
    28.3%
  • Min. % Dry milk solids
    21.9%
  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    35.8%

Get in Touch

Your Nearest Sales Representatives

Ruzanna Takhman
  • Food & Beverage manufacturers
1-312-496-7303

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528