Nestle Japan has found a new way to create chocolate without adding any sugar, This product is entirely made from cocoa fruit, and using the natural sweetness of white pulp instead of refined sugar, as consumers look for natural and healthy.
“We’re proud to bring chocolate lovers a new chocolate made entirely from the cocoa fruit without adding refined sugar,” said Patrice Bula, Head of Strategic Business Units, Marketing and Sales at Nestlé.
The new product of 70% dark chocolate will have as much as 40% less sugar than most equivalent bars with added sugar.
Furthermore, through the new innovation approach, the flavor of product is will be soft, natural sweet, and it has white color as an ingredient.
“This is a real innovation which uses the natural sweetness of the cocoa pulp to provide a pure, novel chocolate experience.” said Patrice Bula.
This is the first time Nestle has created a chocolate product without adding refined sugars to deliver a quality product using only one ingredient. It is known that the pulp has never been used as a sweetener for chocolate, and usually it’s mostly thrown out. According to new innovation of Japan Nestle, the sweetness created based on a natural approach of the pulp used in chocolate, it will be without compromising on taste, texture and quality.
“These Asian Chocolatiers Are Spicing Up the Global Sweets Scene Pulp-covered cocoa beans Nestle could use the same process to make milk or white chocolate in the future.” Alexander von Maillot, head of Nestle’s confectionery business, said in a phone interview.
The new dark chocolate recipe was already patented, and Nestle will start selling KitKat bars with 70% dark chocolate this fall in Japan at KitKat Chocolatory.