Sugar reduction claims: how do they work?

Dark sugarfree chocolate tablet with praline filling

Sugar reduction claims: 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.

Keep reading about sugar reduction

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Sugar reduced chocolate range for food manufacturers

Sugar reduction in confectionery, cakes and biscuits is a hot topic. At Barry Callebaut, we developed a range of sugar reduced chocolates, chips, chunks and fillings, working in all applications. Discover our range for each sugar reduction strategy.
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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.
Hazelnut mendiants made with with no added sugar chocolate

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Sugar reduced chocolate

Milk chocolate Without added sugar (chicory root fiber)

Milk chocolate Without added sugar (chicory root fiber)

Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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

  • assortiment
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
Dark Chocolate 1% Added Sugar only

Dark Chocolate 1% Added Sugar only

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!

  • assortiment
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    71%
Milk chocolate 1% added sugar only

Milk chocolate 1% added sugar only

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!

  • assortiment
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    48.7%
Without added sugar stevia dark chocolate - chicory root fiber

Without added sugar stevia dark chocolate - chicory root fiber

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!

  • assortiment
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
Sugar free dark chocolate

Sugar free dark chocolate

A real sugar-free chocolate with max 0.5% of sugar in a dark version. Based on maltitol as the sugar replacer to keep the sweet taste of chocolate. 

  • assortiment
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    53.7%
Milk chocolate with dairy protein and without added sugar

Milk chocolate with dairy protein and without added sugar

Milk chocolate without added sugars based on whey protein. Its delicious taste, high cocoa content and dairy-based protein make this chocolate the perfect ingredient for your wholesome creations.

  • assortiment
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    46%
Milk chocolate without added sugar (Mix)

Milk chocolate without added sugar (Mix)

Milk chocolate without added sugar. The sugars in this chocolate are replaced with maltitol, dietary fiber blend and the natural sweetener steviol glycosides, also known as stevia, to keep the sweet taste of chocolate. 

  • assortiment
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    43.7%
All-round Dark chocolate with reduced fatbloom risk

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.

  • assortiment
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    51.6%
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