Sugar from fruit only sweetens new chocolate
Nov. 28, 2011
by Jeff Gelski
ZURICH, SWITZERLAND — Barry Callebaut plans to present its Sweet by Fruits chocolate during Fi Europe & Ni in Paris Nov. 29 to Dec. 1. Sugars derived entirely from fruit sweeten the chocolate.
Fruit contains by nature different sugars such as glucose, fructose, sucrose, polyols and complex sugars, according to Zurich-based Barry Callebaut. Whereas for existing fructose chocolate the fructose is being isolated and purified, Sweet by Fruits uses the entire sugar profile of the selected fruit.
“This chocolate does not contain any added refined sugar and no added artificial sweeteners,” said Hans Vriens, chief innovation officer for Barry Callebaut. “It is made from selected cocoa and sweetened by sugars from fruits such as apples and grapes without compromising in the exquisite taste of our high-quality chocolate.”