We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Swiss Firm Develops Stevia-Based Sweetener For No-Sugar-Added Chocolates

October 5, 2010: 08:57 AM EST

Swiss chocolate maker Barry Callebaut has developed a no-sugar-added chocolate using a fiber-rich sweetener solution made from a stevia plant extract. The solution has two-thirds fewer calories than sugar. The company says the chocolate has no laxative effect and maintains the taste, texture and aroma of fine, traditional chocolate. The chocolate will be used by Belgian chocolate maker and retailer Cavalier, which has been making no-sugar-added chocolate since 1996. Concerned about emerging European rules regarding labeling claims, Barry Callebaut says chocolate with stevia extract may be labeled as sugar-reduced (90 percent), light sugar containing maximum five percent sugars, and rich in fiber (20 percent cocoa-derived fiber). In the U.S., the product can be labeled as “No Sugar Added Dark Chocolate” or simply “Dark Chocolate”.

"New chocolate innovation with Stevia extract: No added sugar, but with familiar, great taste", Barry- Callebaut , October 05, 2010, © Barry- Callebaut
Vitality & Better Living
United Kingdom
Companies, Organizations
Market News
Press Release
Products & Brands
Developed by Yuri Ingultsov Software Lab.