The era of naturally sweetened chocolate is upon us as snack conglomerate Nestlé is now able to precisely mimic the "sense of sugariness to chocolate" without the addition of artificial flavors, sugar, or any other chemical sweeteners.
The technology is patented and it revolves around a method that calls for the conversion of the sweet white pulp of the cocoa bean — which has been treated as a by-product of manufacturing until now, into a powder that boasts naturally occurring sugar.
Nestlé will employ its naturally sweetened chocolate methodology to a special series of Kit Kats in Japan. The format is a bar of 70-percent dark chocolate and the launch is scheduled for this fall. The plans to roll out the new health-focused technology internationally are expected to be employed in 2020.
Naturally Sweetened Chocolate
Nestlé Has Found a Way to Make Its Confectionery Offerings Healthier
Trend Themes
1. Naturally Sweetened Foods - Opportunity for food companies to develop and market naturally sweetened alternatives to artificial sweeteners.
2. Food-tech Innovation - Opportunity for food tech companies to innovate new ways to naturally sweeten various food products.
3. Healthy Confectionery - The trend towards healthier ingredients offers an opportunity for confectionery companies to adapt and offer healthier alternatives.
Industry Implications
1. Food Manufacturing - This technology provides an opportunity for food manufacturers to use natural sweeteners in their products.
2. Confectionery - Opportunity for confectionery companies to develop and market naturally sweetened chocolate and sweets.
3. Nutrition and Health - Opportunity for nutrition and health industry to offer healthier alternatives to people who want to manage their sugar intake.