Chocolate with half the fat

Scientists have discovered a way to replace up to 50 per cent of chocolate’s fat content with fruit juice.

Chocolate with less fat and calories is a dream come true to most consumers. Especially when the study claims that the fat reduction does not take away the creamy chocolatey mouth feel we associate with chocolate.

Dr Stefan Bon, the lead author of the study believes that this research is the first step in creating healthier chocolate, and now it is up to the food industry to use this new technique to develop tasty ways to use it in chocolate.

Although this is a good idea in theory, by law, chocolate needs to contain a certain amount of fat to be labelled as chocolate.

Furthermore, those manufacturers who are interested in creating a healthier chocolate, have already reduced the fat in their chocolate down to what is legally acceptable.

Given consumer demand for healthier confectionery, maybe this law should change in the future?

Related content

Leave a reply

Confectionery Production