Healthy indulgence: Using fibre to cut sugar in chocolate20 Jan 2020
Fibres have promise for creating reduced sugar products, and a new patented technology based on corn fibre is said to tackle some common technical problems, as well as digestive effects.
Mondelez International has patented a new sugar reduction ingredient specifically for chocolate, which it claims can cut sugar by up to 50%. Unlike many other attempts to reduce or replace sugar in confectionery with dietary fibre, it says the ingredient can be used in tempering, conching and moulding, and does not have the same propensity to cause bloating and flatulence as other fibres like inulin and FOS.
The company owns several major global chocolate brands, including Milka, Cadbury and Toblerone, but the fibre could be used to reduce sugar in chocolate products and inclusions too, such as those used for biscuits, cakes and coatings, flakes and sprinkles, or in chocolate-nut spreads.
Mondelez may be tempted to use the fibre in its iconic chocolate brands, too, but there are lessons to learn from previous attempts to alter beloved chocolate recipes. Fans of Cadbury Dairy Milk, for instance, took to social media to complain when the company changed the bars’ chunky, angular format to a more rounded shape, with many claiming that the recipe must have changed. It hadn’t, but researchers have suggested the different shape may have affected sweetness perception, as more rounded shapes could be perceived as sweeter.
However, in taste tests, Mondelez found a high proportion of consumers said they would buy reduced sugar chocolate with its corn fibre ingredient.
For other chocolate categories, particularly inclusions in baked goods, consumer acceptance of flavour change may be more readily accepted, and even welcomed, as many consumers are seeking less sugar in their foods. According to Mintel, a growing number of European consumers regularly checks the sugar content of their grocery purchases.
However, it is a delicate balance to strike, as chocolate usually is considered an indulgence product. Mintel research has found that many consumers have a more negative perception of reduced sugar claims on such products, thinking they will be less enjoyable than their full sugar counterparts.
Still, sugar reduction is a major trend, and all new options are welcome additions to the manufacturers’ toolbox. The Mondelez patent itself draws attention to some of the drawbacks of other available sugar reduction options, such as digestive issues associated with polyols, and consumer bias against products labelled as containing ‘artificial sweeteners’.
The ingredient could also help companies draw attention to added fibre, as many consumers lack sufficient dietary fibre. Other companies have also used fibres to help with adding back the bulk that sugar provides, particularly in conjunction with zero calorie sweeteners, including Fibersol, Tate & Lyle and Roquette.
Research from Innova Market Insights has found high fibre claims often are associated with other health claims, including low sugar, providing manufacturers with several ways to position their products as healthier options.
In addition, such ingredients could be useful for food companies looking to hit category-specific sugar reduction targets, whether these are self-imposed or government-led.
Singapore startup ProfilePrint expands its AI-powered food grading tech
23 Sep 2022
Singapore startup ProfilePrint has developed artificial intelligence (AI) grading methods that allow it to analyse food ingredients ‘directly at the molecular level’, attracting investment from major suppliers including Cargill, Olam, Louis Dreyfus and...Read more
Joint health sees strongest growth in US collagen category
22 Sep 2022
Collagen supplements for hair, skin and nails have historically dominated due to ‘beauty from within’ promotion, but an interest in joint health is growing as US consumers are increasingly educated on the overall health benefits of collagen, reports Nu...Read more
Nestlé launches infant formula with novel ingredient, myelin
21 Sep 2022
Nestlé has identified a nutrient blend of components found in breast milk, myelin, and will launch Nutrilearn Connect, an infant formula containing the novel ingredient, in Hong Kong before expanding to other markets.Read more
Making the traditional modern: How food reinvention fits into NPD success
20 Sep 2022
From cauliflower pizza to kale chips, success stems not from introducing a brand-new product to the market but reinventing popular or traditional foods for a new audience, according to New Nutrition Business.Read more
Editor’s choice: Our roundup of the most innovative dairy alternative products
19 Sep 2022
There is so much innovation in the alternative dairy space it can be hard to keep track. From sesame milk to bean-based cheese, our editors have rounded up of some products that showcase the trends in this constantly-evolving category.Read more
UK baby food brand unveils recyclable pouch in sector sustainability drive
16 Sep 2022
Baby food maker Little Freddie has launched a fully recyclable baby food pouch and is calling for other baby food manufacturers to follow by adopting more sustainable forms of packaging.Read more
How investing in sustainability drives value for brands
15 Sep 2022
Consumers are increasingly conscious of the environmental, social and corporate governance (ESG) credentials of companies and products they invest in. How can certifications such as B Corp drive value for food and beverage manufacturers?Read more
Healthy, sustainable eating shapes UK specialty product launches
14 Sep 2022
From probiotic ice cream to CBD-infused chocolate and chorizo seasoning for plant-based meat, Ingredients Network went trendspotting at the Specialty and Fine Food Fair in London.Read more
Sweden’s Green-On develops palm oil alternative from gas and water
13 Sep 2022
Swedish start-up Green-On is producing an edible fat from carbon dioxide, water, and electricity as a sustainable alternative to palm oil, recently attracting the attention of Nordic investors and Big Idea Ventures.Read more
US energy drinks market set for continued growth as shake up continues
12 Sep 2022
The lucrative US energy drinks market is set to reach $21 billion by 2026, as rapidly increasing demand for energy drinks leads to a continued shake-up of the CPG marketplace, say experts.Read more
Are you a supplier?
Here's what we can do for you
- Generate quality leads for your business
- Stay visible for 365 days of the year
- Receive product inquiries and respond to meeting requests directly
- Improve company online presence through Search Engine Optimisation