Nestlé – the brand that’s blessed us with Kit Kats and Yorkies – has found a way to create a chocolate without adding any sugar, it was revealed today.
Nestlé has managed to create a ‘healthier’ chocolate by using the white pulp that covers cocoa beans as a sweetener as it naturally contains sugar. The brand says it has never used the pulp as a sweetener before, as usually it would simply be discarded.
Japan will be the first country to welcome this new no-added sugar chocolate with Nestlé releasing a 70 per cent dark chocolate Kit Kat bar into the Asian nation this autumn. Patrice Bula, Head of Strategic Business Units, Marketing and Sales at Nestlé, said in a statement: “We’re proud to bring chocolate lovers a new chocolate made entirely from the cocoa fruit without adding refined sugar. This is a real innovation which uses the natural sweetness of the cocoa pulp to provide a pure, novel chocolate experience.”
Von Maillot told Bloomberg: “The sugar reduction is incidental, not a focus. It’s more about a novel way to produce chocolate and use the best of the cocoa pod.
“Using pulp makes it a more premium chocolate. Sugar is a cheap ingredient.” Nestlé plans to roll out the pulp-as-sweetener technique to European countries after its launch in Japan – however the Nestlé UK & Ireland told the Standard there are ‘no plans’ to roll out to the UK ‘at this stage’.