Barry Callebaut launches stevia-sweetened chocolate
June 7, 2011
CHICAGO — Barry Callebaut has introduced a dark chocolate made with stevia extract. The new chocolate will be available in North, Central and South America.
Barry Callebaut replaced sugar in the product with an all-natural sweetener solution that includes dietary fibers, the natural sugar alcohol called erythritol, and stevia extract.
“With obesity and obesity-related issues on the rise in the Americas, food manufacturers are continually evaluating the sugar and sweetener levels in their finished products in order to meet consumer demand for healthier options,” said Laura Bergan, marketing manager for Barry Callebaut North America’s food manufacturing division. “Barry Callebaut’s unique sweetening solution is based on a blend of ingredients from a natural source, offering the perfect balance of indulgence and nutrition.”
The company said the product has the same taste, texture and aroma as traditional chocolate and may be used for a variety of applications, including molding, enrobing and inclusions.