The product will be launched as a KitKat bar in Japan. (Image via Nestle)

Nestle Creates New Way to Make Chocolate With No Added Sugar

Kinanty Nadia Putri
Business & Industry
Foods & Service
Jul 22, 2019
3910
Are you a chocolate lover but still want to enjoy it in a little healthier way? Then you must expect Nestle new breakthrough of the first 70% dark chocolate bar entirely made from the beans and pulps of cocoa fruit.

The Swiss company announced that the new KitKat bar is introduced to follow the consumers and governments wish to make healthier products amid the rising obesity and diabetes rates.

With the new innovation, Nestle could cut refined sugar content by 40% in the new chocolate using the pulp around the cocoa bean that used to be considered as a waste and typically will be thrown away. This patented technique will turn the white pulp from cocoa beans into a powder that contains natural sugar with no compromise on taste, texture, and quality—Nestle claims.

The company has been working for years on the research to realize the potential of pulp’s natural sugar since its discovery in 2006.

On a phone interview, head of Nestle’s confectionery business Alexander von Maillot said the process can also be used in making milk and white chocolate in the future.

Nestle will start selling KitKat under the new recipe in the fall of 2019 through KitKat’s Chocolatory in Japan before expanding globally in 2020.

Despite the natural sugar, Gustavo Setrini, an assistant professor of food studies at New York University noted that the new KitKat is not substantially healthier because it still contains sugar. However, the 70% dark chocolate in the bar contains more health benefits compared to the regular KitKat with other types of chocolate like milk chocolate.

Source: https://www.bloomberg.com/news/articles/2019-07-16/nestle-invents-new-way-to-make-chocolate-without-adding-sugar

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