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

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”.