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The process of using a more natural ingredient could interest manufacturers of chocolate products and consumers wanting to reduce the sugar load in the treats they purchase. According to a recent survey, people would prefer to limit their sugar intake instead of replacing it with artificial sweeteners, so soluble corn fiber might be a good solution.Consumers are increasingly viewing foods and beverages as too sweet and are concerned about weight gain, diabetes, cavities and other negative health impacts linked to excess sugar consumption. As this perception spreads, the industry would likely prefer to offer reduced-sugar products using recognizable ingredients rather than have consumers manage their consumption by purchasing fewer packaged foods and beverages.Mondelez offers a variety of chocolate products this new fiber could potentially be used on, including Cadbury, Milka, Toblerone, Tate’s and Chip’s Ahoy. This new chocolate-making process could allow reduced-sugar label claims and potentially give the company an even larger slice of the crowded chocolate market. The key will be in maintaining a naturally sweet taste and an acceptable texture and mouthfeel.According to Food Navigator, the company used Tate & Lyle’s Promitor soluble corn fiber to test chocolate products on a consumer tasting panel. Members of the panel indicated very similar purchase intent scores between the full-sugar choconormal dose of ferrous gluconatelate control and the reduced-sugar chocolate, the publication said.New product ferrous gluconate tablet 324launches featuring “low/no/reduced sugar” label claims jumped 45% in 2017 compared to five years prior, Kerry found. Products with “no artificial sweeteners” claims climbed 4.4%, and those with “no added sugar” claims increased 2.6% during the same period.Given the increased interest in reducing sugar in foods and beverages, other chocolate makers have been developing methods and products to meet that goal. Most recent efforts to sweeten products using less siron fumarate side effectsugar have focused on adding natural alternatives such as stevia, agave or monkfruit; changing the structure of the sugar; adding low-glucose syrup; or using flavoring ingredients. Nestlé patented a technique for using cacao fruit pulp to sweeten chocolate that doesn’t require more added refined sugar. The company also developed an “aerated, porous sugar” containing 30% less sugar and used it in a chocolate bar marketed in the U.K. and Ireland in 2018. And last year, Israel’s Stauss Group said it had created a milk chocolate with 30% less sugar and more dietary fiber — another health-related aspect consumers are looking for.As these companies respond to consumer demand, they are also tapping into ferrous gluconate indicationa built-in audience of chocolate fans. Growth in the U.S. chocolate market — driven by interest in premium varieties, sugar-free and dark chocolate products — is expected to surpass $30 billion by next year, according to a 2016 TechSci Research report.
