Barry Callebaut’s global marketing manager Sofia Popova spoke with FoodBev Media’s Darren Wood about the company’s range of no sugar chocolates as the chocolatier aims to increase its offering of healthier alternatives to customers who want chocolate but also want to avoid sugar.
The company is increasing this range by using stevia in its products, which contain around 86% cocoa solids.
Sofia explains how the chocolate has a very pleasant mouth feel thanks to the dietary fibre that replaces the sugar.
To listen to a podcast of this interview click here.
Recorded, produced and hosted by: Darren Wood
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