Food
Nestle Creates New Chocolate—With No Added Sugar
- KitKat maker uses cocoa leftovers to sweeten dark chocolate
- Method can reduce amount of sugar in chocolate by up to 40%
Nestle SA has found a way to create chocolate without adding any sugar, relying on leftover material from cocoa plants for sweetening as consumers look for natural and healthier fare.
The food company is using a patented technique to turn the white pulp that covers cocoa beans into a powder that naturally contains sugar. This fall in Japan, Nestle will start selling KitKat bars with 70% dark chocolate under the new recipe, which doesn’t include any added sugar, the Vevey, Switzerland-based firm said. Until now, the pulp has never been used as a sweetener for chocolate, and usually it’s mostly thrown out.