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3 ways to reduce sugar in chocolate confectionery and market it

sugar reduction in chocolate confectionery

3 ways to reduce sugar in chocolate confectionery and market it

Download our catalog
Download our catalog
While government bodies are taking action against it, consumers are more and more aware of their sugar intake. Discover 3 ways to reduce sugar in confectionery, illustrated with in-market examples.
Shelby's healthy hedoism Almond, Matcha, Cranberry & Dark Choc Bar

Shelby's healthy hedoism (Australia)

Almond, Matcha, Cranberry & Dark Choc Bar

1. Gradual reduction

The gradual reduction approach reduces the sugar level bit by bit. For instance, it is possible to reduce the sugar ratio by 5% every year. This allows your consumers to get used to the evolving taste of the product gradually. This way, they will not reject it when you reach a reduction level of 30%.

Once you have reached this level of reduction, you can choose to either claim it by drawing attention to the improved nutritional profile, or do it silently as part of your corporate responsibility and well-being strategy. If you choose the second option, you will avoid taste concerns that are sometimes triggered by sugar-related claims.

Tip: remember to change your nutritional label with each incremental reduction step.

Get in touch to customise your recipe

Cadbury Dairy Milk

30% less sugar

2. Claiming sugar reduction

To claim the “reduced in sugar” label, the sugar level needs to be decreased by at least 30% compared to the original recipe. It is definitely possible to reduce the sugar level even more. The label you use to indicate a reduction in sugar can vary from simply ‘less sugar’ or ‘reduced in sugar’ to an exact percentage. It is of the utmost importance to reassure consumers of your product’s taste.

Cadbury Dairy Milk, for instance, guarantees the continued quality of its products’ taste with ‘30% less sugar’.

Discover our NEW 1% added sugar chocolates made with chicory root fiber
Lotte Zero sugar- free chocolate

Lotte Zero (Japan)

sugar free chocolate range

3. Claiming No Sugar

If the previous two options do not appeal to you and you want to eliminate all sugar from your products, you can replace it completely with sweeteners (fibers, polyols, stevia, ...).

a) Sugar-Free:

Your product cannot contain more than 0.5% sugars of any sort.

b) Without added sugar:

In this case, the added sugar is fully replaced but recipe allows for some residual sugar and lactose in the case of milk chocolate.

Discover the sweeteners we use to replace sugar

Reduced sugar in chocolate confectionery - Related claims

  • Lotte Dream Cacao Zero Sugar 50% High Cacao Chocolate
    Lotte Dream Cacao - Zero Sugar 50% High Cacao Chocolate (Korea)
    Lotte Dream Cacao - Zero Sugar 50% High Cacao Chocolate (Korea)
  • Guylian Belgian Milk No Sugars Added bar
    Guylian Belgian Milk No Sugars Added bar
    Guylian Belgian Milk No Sugars Added bar
  • well naturally chocolate no added sugar
    Well naturally chocolate no added sugar (New Zealand)
    doubles the message: No Sugar Added and 99% Sugar-Free next to each other.
Sweet solutions catalog

Discover our reduced sugar chocolate solutions

Whichever path you choose to take when it comes to sugar, remember that ensuring your product tastes just as good is essential. Chocolate is there for pleasure, after all.

Barry Callebaut has been developing a wide range of wholesome chocolate solutions fitting all sugar reduction strategies.

 

Download our sweet solutions catalog

More about sugar reduction

  • Cereal and chocolate - sweet solutions

    食品メーカー向けの低糖質チョコレート製品

    お菓子やケーキ、ビスケットの砂糖削減はホットな話題です。バリーカレボーでは、あらゆるアプリケーションで機能する、低糖質チョコレート、チップ、チャンク、フィリングを開発しました。それぞれの砂糖削減戦略をご覧ください。
    もっと見る(英語) - 食品メーカー向けの低糖質チョコレート製品
    食品メーカー向けの低糖質チョコレート製品
  • Sugar reduction in baked goods

    3 ways to reduce sugar in baked goods and market it

    Consumers are increasingly aware of their sugar intake, since government bodies are taking action against it. Discover three ways to reduce the sugar level in baked goods, illustrated with market specific examples.
    もっと見る(英語) - 3 ways to reduce sugar in baked goods and market it
    3 ways to reduce sugar in baked goods and market it - APAC
  • Ice cream sticks with chocolate and nuts

    3 ways to reduce sugar in ice cream with chocolate

    Discover three ways to reduce the sugar level in ice cream with chocolate, illustrated with market-specific examples.
    もっと見る(英語) - 3 ways to reduce sugar in ice cream with chocolate
    3 ways to reduce sugar in ice cream with chocolate - APAC

Sugar reduced chocolates

0

おなかが緩くならない砂糖不使用のミルクチョコレート。砂糖をバルク甘味料のエリスリトールに代えて食物繊維を加えることで健康に大変良いものとなっています。このチョコレートのポリオール含有量は最大でも10%以下であるためおなかが緩くならず、おいしく味わっていただけます。

  • 製品シリーズ
    • チョコレート
  • Fluidity
    4
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    51.8%
スイス産低糖質チョコレートパウダー脂肪26%

スイス産低糖質チョコレートパウダー脂肪26%

糖分を減らしたスイス産の脂肪26%チョコレートパウダー。スイスの砂糖を使用しているため純度が高いです。フレーバーやレシチンは追加されていません。

  • 製品シリーズ
    • チョコレート

0

おなかが緩くならない砂糖不使用ダークチョコレート。砂糖をバルク甘味料のエリスリトールに代えて食物繊維を加えることで健康に大変良いものとなっています。このチョコレートのポリオール含有量は最大でも10%以下であるためおなかが緩くならず、おいしく味わっていただけます。

  • 製品シリーズ
    • チョコレート
  • Fluidity
    4
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    83.1%
砂糖不使用のホワイトチョコレート(マルチトール)

砂糖不使用のホワイトチョコレート(マルチトール)

砂糖不使用チョコレートの定番の一品。甘い砂糖の代わりとなるマルチトール配合でおいしさを保つホワイトチョコレート。

  • 製品シリーズ
    • チョコレート
  • Fluidity
    3
  • Min. % Dry cocoa solids
    30.6%
  • 乳成分の割合
    21.3%
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もっと見る(英語) - Transform your Smoothies: Cacaofruit’s Perfect Pairings with Vegetables
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