The gradual reduction approach reduces the sugar level bit by bit. For instance, it is possible to reduce the sugar ratio by 5% every year. This allows your consumers to get used to the evolving taste of the product gradually. This way, they will not reject it when you reach a reduction level of 30%.

Once you have reached this level of reduction, you can choose to either claim it by drawing attention to the improved nutritional profile, or do it silently as part of your corporate responsibility and well-being strategy. If you choose the second option, you will avoid taste concerns that are sometimes triggered by sugar-related claims.

Tip: remember to change your nutritional label with each incremental reduction step.

If the previous two options do not appeal to you and you want to eliminate all sugar from your products, you can replace it completely with sweeteners (fibers, polyols, stevia, ...).

a) Sugar-Free:

Your product cannot contain more than 0.5% sugars of any sort.

b) Without added sugar:

In this case, the added sugar is fully replaced but recipe allows for some residual sugar and lactose in the case of milk chocolate.

Whichever path you choose to take when it comes to sugar, remember that ensuring your product tastes just as good is essential. Chocolate is there for pleasure, after all.

Barry Callebaut has been developing a wide range of wholesome chocolate solutions fitting all sugar reduction strategies.