Nestlé has created unique chocolate made entirely from the cocoa fruit, using the beans and pulp as the only ingredients and therefore not adding any refined sugar.
Nestlé plans to introduce the first product in Japan in the autumn of this year through its KitKat Chocolatory. Further products in other countries will follow next year, through some of Nestlé’s most popular confectionery brands.
Patrice Bula, Head of Strategic Business Units, Marketing, and Sales at Nestlé, said: “We’re proud to bring chocolate lovers new chocolate made entirely from the cocoa fruit without adding refined sugar. This is a real innovation which uses the natural sweetness of the cocoa pulp to provide a pure, novel chocolate experience.”
Until now chocolate has been made with the addition of refined sugars. This patented innovation delivers great tasting chocolate using only one ingredient – the cocoa fruit.
The cocoa fruit contains cocoa beans and cocoa pulp. The pulp surrounds the beans, it is soft, sweet and white in colour. Some of the pulp is used in the fermentation of the cocoa beans after they are harvested, but a significant proportion is usually removed, and the value is lost. Until now it has not been used as an ingredient to naturally sweeten chocolate.
Nestlé’s new 70% dark chocolate will have as much as 40% less sugar than most equivalent bars with added sugar.
