Sugar reduced chocolate range for food manufacturers

The first thing you can do is partially replace the sugars - by at least 30% to be able to make a sugar reduction claim. Barry Callebaut has selected the most suitable fibers for a sweet, balanced taste profile, good workability and digestive tolerance. Choose among 2 types of healthy and tasty chocolates:

• 1% added sugar only: our new dark and milk chocolate recipes with only 1% added sugar, made with chicory root fiber
• 30% sugar reduced: dark and milk chocolates and chunks, where a dietary fiber blend replaces part of the sugar

Removing sugars in the ingredient list? Barry Callebaut offers 2 types of dark, milk and white chocolate recipes without added sugars:

• Maltitol-based: chocolates, fillings and dark chocolate drops with maltitol as a one-on-one sugar replacer. As a result, the polyol content is high, which might cause a laxative effect.

• Maltitol, dietary fiber blend and stevia: these chocolates contain only 20% of polyols, thanks to a combination of maltitol with a dietary fiber blend and stevia.

In order to avoid a laxative warning on pack, the overall polyol content of your product should stay below 10%. Therefore we recommend to only use them at 50% in your final product.

Barry Callebaut also offers a range of chocolates without added sugar with no laxative warning. In this range, the fibers used to replace sugars enable the use of the claim “high in fiber”:

• Dark & milk chocolates made with chicory root fiber and stevia. Delicious, without added polyols.
• Dark, milk and white chocolates with maltitol or erythritol, combined with an added fiber blend and stevia for a great taste profile.

If removing sugars from the nutritional table is what you are looking for, you can count on our range of sugar-free chocolates. In this range, all sugars are taken out, for chocolates with no more than 0,5% sugar. Thanks to advanced ingredient selection such as replacement of lactose-containing milk powder with milk proteins, we achieve a zero sugar chocolate - while maltitol and stevia keep the superb chocolate taste and texture to let consumers indulge in a healthier way.

This is a way to silently improve the nutritional profile without making any claims. With this alternative, you can gradually reduce the sugars in your recipe year-on-year so that consumers get used to the adjusted taste profile. Barry Callebaut offers support with product reformulation and regulatory advice on your specific recipes.