Chicory root fiber is also known as inulin or oligofructose. It is a natural dietary fiber that stems from the chicory plant’s roots. Chicory is healthy and has a great taste when used in chocolate. Fibers such as chicory also stimulate our digestion.

Barry Callebaut has created its very own, unique and patented fiber blend for sugar reduction up to 30%. This blend mixes various types of natural fibers, such as corn dextrins and inulin to help reduce the level of sugar in a recipe without compromising on its delicious taste and the chocolate’s texture.

Maltitol is a bulk sweetener with a lower calorie level than sucrose, but still has 90% of its sweetness. It is ideal as a replacement for sugar because it is very similar to sucrose. You might even think you are eating traditional chocolate, because its taste is almost identical. Chocolate based on maltitol is very user-friendly since it has the same technical requirements as traditional chocolate.

Chocolate made with erythritol is also an alternative used to reduce the sugar level in products. Erythritol is a sugar alcohol with a sweetness level of 70% compared to sucrose. It has a cooling effect and works well in combination with and other fibers and intense sweeteners. Erythritol contains zero calories and reminds strongly of sugar. Keep in mind that you need to limit the amount of Erythritol in your recipe with 10% because it otherwise it might have a laxative effect.

Stevia or steviol glycoside, a natural sweetener that is sourced from the stevia plant, has an intense taste. It is even sweeter than sugar but contains zero calories. This is why it is best used in small portions or to add some extra sweetness to a recipe.

If you would like to taste our chocolates with a lower sugar level, please get in touch with your account manager.