Cargill Cocoa & Chocolate

A technological breakthrough: calorie-reduced chocolate (29/10/2010)

Cargill Cocoa & Chocolate has unveiled the breakthrough technology behind the first chocolate to achieve an EU-approved consumer claim of ‘reduced calorie’. The 30 per cent calorie reduction is double that of any other chocolate on the market and is equivalent to a saving of up to 160 calories for a 100g chocolate bar.

This innovation has been achieved through applying Cargill’s chocolate expertise to an innovative process using a patented blend of sweeteners, including Cargill’s zero-calorie (polyol) bulk sweetener, Zerose™ erythritol. This is the only polyol which is recognized as zero-calorie, is produced by a fermentation process and does not exhibit the digestive intolerance that can be associated with other polyols. Erythritol occurs naturally in fruits such as grapes, and in fermented foods and drinks, such as wine and soy sauce. It is also recognized as ‘tooth friendly’ by Toothfriendly International, as it does not cause tooth decay.

Alternatively to the reduced calorie claim, the Cargill innovation offers two further benefits to manufacturers using chocolate as an ingredient: they can reduce the kcal level per portion or they can use more chocolate in their product for the same kcal amount.

Expected to be available commercially next year, the innovation demonstrates the pioneering results that can come from the powerful combination of Cargill’s broad food ingredient knowledge and its deep chocolate expertise.

© 2009 Cargill, Incorporated. All Rights Reserved.