The Swiss company Nestle, known for the production of a variety of products, including sweets, has developed a method for preparing chocolate without adding sugar. The manufacturer intends to use a new recipe to meet the demand of consumers for natural and healthy food.
Nestle uses patented technology to turn the white pulp covering the cocoa beans into a powder containing natural sugar. This autumn the company will start selling KitKat bars in Japan with 70% of dark chocolate prepared according to the new recipe. The manufacturer notes that before this, the pulp of cocoa beans was never used as a sweetener for chocolate, and often it was simply thrown away.
"The use of pulp makes chocolate more premium. Sugar is a cheap ingredient," said Alexander von Mayo, head of Nestle's confectionery business.
The new 70% dark chocolate Nestle will be 40% less sugar than most similar bars with added sugar. Nestle's current dark chocolate KitKat contains 12.3 grams of sugar per serving. According to Alexander von Mayo, in the future, they intend to use the same process for the production of milk and white chocolate.
The food and beverage industry is now under intense pressure from buyers and governments to produce healthier food as the incidence of obesity and diabetes increases.