Sugar reduction claims in chocolate: how do they work?

Finding it hard to navigate across the various sugar reduction claims and strategies? We summarized the key things you need to know so you can pick the best strategy for your chocolate products.

What are the different sugar reduction strategies in chocolate?

Sugar reduced mini donuts
Sugar reduced mini donuts

1 - Reduce sugar without claim

The first question to ask yourself is whether you want to make a sugar reduction claim on pack or not. If that’s not the case, you have 2 options:

  • Gradually reduce sugar 
  • Reduce sugar up to 30% (30% is the threshold at which a claim can be made) 

In both cases, Barry Callebaut experts can support you by helping you reformulating your chocolate recipe.

2 - Sugar reduction claim

In order to make the claim “Sugars reduced”, added sugars in your overall product need to be reduced by at least 30%.

Be careful: the benchmark not your current product. The benchmark is against a range of reference of products on the market that are not reduced in sugars.

At Barry Callebaut, we selected the most suitable fibers for a balanced taste profile, good workability and digestive tolerance.

3 - No added sugar

Removing sugars on the ingredient list? Not adding any sugar to the chocolate recipe? That’s the “without added sugar” option

  • If polyols (such as maltitol, erythritol, …) are used in your product recipe, there is a risk of laxative warning on pack. In order to avoid it, the overall polyol content of your product should stay below 10%. 
  • If fibers are used (such as chicory root fiber) or polyols are below 10% in the recipe, there is no laxative warning.
Rice wafers coated in no added sugar chocolate
Rice wafers coated in no added sugar chocolate

4 - Sugar-free

The “sugar-free” claim means completely removing sugars from the nutritional table: no more than 0,5% sugars can be in the final product. This type of chocolate is particularly suitable for diabetics but come with a laxative warning.

We use a combination of maltitol and sweeteners such as stevia to replace sugars, and we remove lactose from our milk powder, so no sugars are left in the nutritional.

Sugar reduced chocolate

1% Added Sugar Milk Chocolate

Delicious dark chocolate rich in fibre and made with only 1% added sugar. The rest of sugar has been replaced by chicory root fibre (oligofructose). This recipe is unique to Barry Callebaut!

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    48.7%
  • Min. % Dry milk solids
    46.7%
1% Added Sugar Dark Chocolate

Delicious milk chocolate rich in fibre and made with only 1% added sugar. The rest of sugar has been replaced by chicory root fibre (oligofructose). This recipe is unique to Barry Callebaut!

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    71%
1% Added Stevia Milk chocolate

Delicious milk chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia. No laxative warning, rich in fibre. Recipe unique to Barry Callebaut!

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
  • Min. % Dry milk solids
    48.2%
1% Added Stevia Dark chocolate

Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia. No laxative warning, rich in fibre. Recipe unique to Barry Callebaut!

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
All-round Dark chocolate with reduced fatbloom risk

Dark all-round chocolate with the perfect rheology to enrobe or mold the best creations. A perfectly balanced chocolate with mild cocoa intensity and additional butter oil to create a smooth texture and reduce fatbloom issues.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    51.6%
Swiss White Chocolate Swiss for Molding

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

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    0
  • Min. % Dry cocoa solids
    31%
  • Min. % Dry milk solids
    18.3%
Dark chocolate high cocoa notes with reduced fatbloom risk and without vanilla
Nicely balanced dark chocolate with a slightly higher cocoa note. Additional butter oil for an intense smoothness and reduced fatbloom risk. Without addition of vanilla. The rheology is suitable for different applications.
  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    55.9%
Swiss White Chocolate, Clean, Clear & Responsible

Signature Swiss made white chocolate that is unflavored and without lecithin. This chocolate has an unmet purity due to the use of Swiss milk and Swiss sugar.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    0
  • Min. % Dry cocoa solids
    36.2%
  • Min. % Dry milk solids
    14.2%

Get in Touch

Your Nearest Sales Representatives

Victoria Pitters
  • Food & Beverage manufacturers
1-312-496-7444

Your Nearest Office

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

+1 610 872 4528