Cookie Consent by Free Privacy Policy website Barry Callebaut responds to worldwide trend with five wholesome sugar solutions
november 29, 2017 - barry.callebaut

Barry Callebaut responds to worldwide trend with five wholesome sugar solutions

49% of consumers are trying to limit their #sugar intake

  • Consumer trend: #sugar intake is declining worldwide
  • Barry Callebaut developed a range of solutions to reduce #sugar in confectionery products without compromising on taste

Sugar-related health and wellbeing concerns are high on consumers’ radar, especially amongst millennials and health-conscious adults. They all have one thing in common: the search for good #food with a better nutritional profile that doesn’t force them to compromise on taste. Nowadays, 49% of global consumers are trying to limit their #sugar intake. Healthy alternatives for snacks and meals are a worldwide growing trend that #barrycallebaut is addressing through its continuous investments in R&D. It developed a complete range of five wholesome #sugar solutions for #chocolate and also has a toolbox of #sugar substituting technologies ready for customer-specific developments.

«Nowadays, consumers want to enjoy #food without feeling guilty and without compromising on taste. It is all about healthy indulgence.»

Bas Smit, Global and EMEA Marketing Director Barry Callebaut

Declining #sugar intake trend

It is a trend that is sweeping the globe: consumers are increasingly looking for healthy, but tasty alternatives. #people feel more in control of their health and want #food that supports a healthy lifestyle while still fulfilling the need for indulgence and pleasure.

Market research confirms this declining #sugar intake trend: 49% of global consumers try to limit their #sugar intake, while 23% try to eat a moderate amount of #sugar and 14% avoid it entirely.[1]

Bas Smit, Global and EMEA Marketing Director #barrycallebaut: “Nowadays, consumers want to enjoy #food without feeling guilty and without compromising on taste. It is all about healthy indulgence. This trend is spreading through Europe and the world. Years of research at #barrycallebaut have resulted in relevant solutions for our customers to satisfy the consumer’s needs.”

[1] TrendSightsAnalysis_Ethical Wellbeing_GlobalData_2016-10 & GlobalData_2016 Canadean ConsumerSurveyDataGlobal

Track record in #sugar reduction

“Since 2007, we have been working on #chocolate reformulation”, says #leenallegaert, head of Barry Callebaut’s Wholesome Choice innovation program. “Throughout the years, we have built a proven track record in #sugar reduction. We developed a toolbox of #sugar substituting technologies that is ready for customer-specific developments as well as a complete range of #chocolate and filling recipes that are either reduced in #sugar or free of added sugar”, explains Allegaert.

At FiE in Frankfurt (November 28 – 30, 2017) this week, #barrycallebaut offers an in depth look at its five #sugar solutions: 

Sugar reduction

Barry Callebaut’s first solution is to reduce sugars by at least 30%. In general, aproduct should contain at least 30% less #sugar than a similar product in the market to be labeled sugar-reduced. Barry Callebaut’s #sugar reduced dark and #milk #chocolate contains a dietary fiber blend that replaces part of the #sugar content. The #chocolate keeps it sweet-tasting flavor even when a significant amount of #sugar is taken out. This sugar-reduced #chocolate has a balanced taste profile, a good workability, and is also digestive tolerant.

Free of added sugar

Barry Callebaut also offers a series of recipes that do not contain any added #sugar. This range is available in a variety of dark, #milk and white chocolates with maltitol as a one-on-one #sugar replacer. Maltitol is a polyol: a #sugar alcohol that is used as a bulk sweetener that contains fewer calories but preserves 90% of a product’s sweetness.

Without added #sugar and with no potential laxative effect

Barry Callebaut also offers chocolates without added #sugar and without the requirement to declare the laxative effect, which can be caused by a polyol such as maltitol. The declaration of the laxative effect is not required for recipes using maximum 10% polyols combined with dietary fiber.

The range consists of dark, #milk and white chocolates with sweeteners, stevia for a great tasting profile, and an added unique fiber blend. The range was patented in2009. The blend contains inulin, a fiber of natural occurrence that is most present in the chicory root and that brings intestinal health benefits. Stevia, in turn, is a high intensive sweetener: sweeter than sucrose and a natural replacement containing zero calories. This means only a small quantity of it is needed.

Sugar free

Barry Callebaut also has a series of recipes that contain zero #sugar. For these #sugar free chocolates, #barrycallebaut uses maltitol and stevia as sweeteners and takes all #sugar out. The result is a zero #sugar #chocolate, with maltitol and stevia that keep the superb #chocolate taste and texture.

Gradual reduction

A last option is to gradually reduce #sugar in your #chocolate year-on-year by 10-20%, without adding polyols. #barrycallebaut offers support with product reformulation and regulatory advice.

Discover Barry Callebaut's 5 wholesome solutions for chocolate here.