Healthy alternatives for snacks and meals are a worldwide growing trend that Barry Callebaut 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.
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 (source: TrendSightsAnalysis_Ethical Wellbeing_GlobalData_2016-10 & GlobalData_2016 Canadean ConsumerSurveyDataGlobal).
Bas Smit, Global and EMEA Marketing Director Barry Callebaut: “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 Barry Callebaut have resulted in relevant solutions for our customers to satisfy the consumer’s needs.”
“Since 2007, we have been working on chocolate reformulation”, says Leen Allegaert, 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 this week, Barry Callebaut offers an in depth look at its five sugar solutions: Barry Callebaut’s first solution is to reduce sugars by at least 30%. The company also offers a series of recipes that do not contain any added sugar, and chocolates without added sugar and without the requirement to declare the laxative effect, which can be caused by a polyol such as maltitol. Barry Callebaut also has a series of recipes that contain zero sugar with maltitol and stevia as sweeteners. A last option is to gradually reduce sugar in the chocolate year-on-year by 10-20%, without adding polyols.
