Belgian chocolate is revered for its high quality but many consumers today are looking for permissible indulgence with guilt-free sweets and better-for-you chocolate. Belgium-based Klingele Chocolade set out to create a new range of no-sugar-added chocolates, which have appropriately been dubbed '99% Goodness, 1% Sweetness.'
With these better-for-you Belgian chocolates, Klingele Chocolade describes that it invented a "chocolate where sugar is replaced by fibers"—in this case, fibers from the chicory root. As a result, the chocolates are said to support the intestinal flora and won't spike one's blood sugar levels.
The reduced sugar chocolate range includes two kinds of milk and two kinds of dark chocolate varieties, including 'Dark Orange' and 'Milk 3 Nuts' with pistachio, almond and walnut.
Key Themes Behind This Trend
- Reduced Sugar Chocolates
- Opportunity for more confectionary companies to create more indulgent, guilt-free sweets.
- Fiber Substitutes for Sugar
- Opportunity to explore new fiber-based sweeteners for confectionery products.
- Better-for-you Chocolate
- Opportunity to market healthier chocolate products to health-conscious consumers.
Where This Applies
- Confectionery Industry
- Reduced sugar chocolate presents an opportunity for companies to create healthier, guilt-free indulgences for consumers.
- Health Food Industry
- Reduced sugar chocolates present an opportunity for health food companies to create sweets that prioritize health and wellness.
- Fiber Industry
- The use of fibers as sugar substitutes can create new opportunities for companies in the fiber industry to create innovative products for the confectionery industry.
