Barry Callebaut reformulates sweet solutions

There’s no use sugar-coating it: there are some alarming statistics currently being thrown about in the media. According to recent data from WHO, 1 in 10 people around the world today qualify as obese while 1 in 4 are overweight. More than 347 million people suffer from diabetes worldwide. And if you thought such afflictions were akin only to the indulgent West, 80% of the latter are said to be found in low to middle-income countries. And if you add to all that, the already well documented phenomenon of population ageing and the picture for public health in the rapidly-approaching future is bleak to say the least.

In the face of this rather daunting prognosis, many people are quick to point the finger at sugar. The WHO (World Health Organisation) commissioned a review on sugar and obesity published in 2013 which concluded that “any link to body weight is due to overconsumption of calories and is not specific to sugars”.

Luckily there is a company not waiting around for it to surface. In fact, Barry Callebaut has invested heavily in developing a plethora of viable alternatives to sugar in its wide range of chocolate, cocoa and related products. And that, well before statistics like those quoted above ever made it into print.

As a result of that research, the window has been cast wide open upon a whole host of possibilities from sugar-reduced, without added sugar to sugarfree, fat reduced, reduced in saturated fat, calorie reduced and protein enriched and many other varieties of chocolate and chocolate applications. Sounds complicated? It needn’t be! And to help food producers navigate this new and burgeoning landscape, we’ve decided to offer you an overview of the options available in this editorial. Before we get there, however, we’d like to reassure you of one, crucial thing:
not one of the solutions developed by Barry Callebaut compromises on the celebrated and unrivalled taste, aroma and mouth feel of genuine, natural chocolate. Glad we got that straight from the start!

This article is available in full in the Winter 2014 issue of Nutraceuticals Now