A new chocolate manufacturing process that produces milk chocolate with only 25% fat could make calorie control easier, according to a leading chocolate producer.
The process has found a means of refining fat-coated particles before conching, reducing the amount of fat by weight compared to similar milk chocolate products by more than 10%.
Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, announced today that they had received a patent for the method from the European Patent Office, and claimed that it would present consumers with “additional ways to manage calories in their products”.
The Barry Callebaut Group said: “With this patent, the Barry Callebaut Group continues to broaden its innovation-based product offering of reformulated products. The company is now able to offer its customers an additional solution for products with a better energy balance and an improved composition – without compromising on taste.”
Marijke de Brouwer, program manager authenticity and permissibility for the Barry Callebaut Group, said: “Some consumers are looking for ways to reduce their calorie intake. Finding their favorite indulgence with fewer calories is high on the wish list. Reducing the fat content has bigger impact on calories than reducing sugar. Calorie reduction is an even bigger challenge in chocolate as both fat and sugar reduction is needed. It is all about finding the right balance. Barry Callebaut has a long history in reformulation in a responsible way. With the new processing technique we continue to offer to our customers solutions that will help them to reformulate their products without compromising on taste.”
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