BIG BITE: Nestle Creates New Chocolate – With No Added Sugar

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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.

Using this method, Nestle has created a new dark chocolate bar which contains 40 per cent less sugar than similar bars with added sugar.

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.”

Alexander von Maillot, head of Nestlé’s confectionery business, said the same process could soon be used to make milk and white chocolate as well.

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’.

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