Nestlé introduces a 100% cocoa fruit chocolate that is sweet enough without sugar

Under the wave of healthy eating, people are increasingly emphasizing low sugar and natural. Recently, Nestlé has developed a new chocolate that seems to be particularly topical.

 

Everyone knows that, in general, chocolate is made up of cocoa and white sugar.

 

70% chocolate? That is, 70 grams of 100 grams of chocolate is cocoa butter + cocoa solids (all from cocoa), and the remaining 30 grams are basically white sugar.

 

Now, Nestlé has found a way (and applied for a patent) to treat the white flesh in the cocoa fruit into a sweet source of chocolate, replacing the traditional white sugar with the original sugar of the cocoa pulp. It is reported that Nestlé spent three years studying ways to change the structure of sugar to enhance the sweetening effect of this substance.

 

Before that, coffee farmers would use these flesh to make juice. "As with most fruits, pulp is the sweetest part of the whole cocoa fruit."

 

Gustavo Setrini, an assistant professor at New York University, believes that, after all, this is still sugar, "just changed a source."

 

Indeed, although no sugar is added, the chocolate is still sugary.

 

However, 70% of the chocolate produced using this new technology will contain 40% less sugar than the same sweetness of ordinary chocolate. Moreover, Nestlé claims that the composition of this new chocolate changes "will not affect taste, texture and quality."

 

According to Alexander von Maillot, head of the Nestlé candy division, sugar reduction is not the focus of this new technology:

 

The pure surprise of sugar reduction is not something we are particularly focused on. (For us, its meaning) more is that we have found a very novel way to make chocolate, but also make good use of cocoa pods.

Using the flesh as a raw material can make it a higher-end chocolate, and at the same time, it is cheap to use white sugar.

Indeed, "100% chocolate from cocoa" is a very attractive marketing campaign (let you point in to see this article, isn't it?).

 

This technology will be used first to produce a Kit Kat product with a cocoa concentration of 70%, which is expected to be launched in Japan in 2020 and then to the international market.

 

Nestle, the maker of "New Chocolate"

 

In this era when sweets are not to be seen, Nestlé is ready to sell its candy business in the United States to Ferrero, transforming into a healthier brand image and product line.

 

 

In 2018, they merged their internal research centers and health science centers into the Nestlé Research department, adding to research on health, materials and food safety.

 

With technology, you have to have a good story. Nestlé has always been good at bringing freshness to chocolate.

 

Last year, in 2018, the world's largest cocoa processor, Baile Jialibao, announced that they had developed the world's fourth chocolate, Ruby Chocolate, the first new chocolate since the birth of white chocolate in its 80s. Variety.

 

On the surface alone, this chocolate, as its name suggests, has a pink color. Besides, it seems nothing special (I have seen green mint-flavored chocolate when I was a child). The key is that the color of this chocolate is not from artificial colors, but from "ruby cocoa beans", a natural pigment from cocoa.

 

Although this is the chocolate developed by Baile Jialibao, because the first product launched is Nestle's Kit Kat, for most consumers, it is still a thing of Nestlé.

 

This kind of chocolate with ruby ​​cocoa as a "pink" source is obviously very popular. After a limited edition in Asia, it became Kit Kat's most popular category in Japan. This year, Nestlé launched more products using this material and promoted it to 26 markets around the world.

 

The white chocolate mentioned in the above is actually "invented" by Nestlé.

 

In addition to the “heavy” innovation of the new chocolate variety, Nestle's Kit Kat is also very good at playing new tastes and marketing, especially in Japan, a big brain country.

 

According to The New York Times, more than 400 different flavors have been released since Kit Kat Japan began experimenting with new tastes in the millennium.

 

Want to localize? no problem! Sushi, Japanese sake, and matcha are all for you.

 

Due to the rich variety of Kit Kat in Japan and the fan culture, many tourists who travel to Japan even buy Kit Kat as a handwritten letter or think that this is a Japanese chocolate brand (in fact, a British brand).

 

Chocolate is delicious. The caffeine and theobromine contained in it excites the brain, and the process of slowly melting in the mouth is quite fascinating, but in the face of the somewhat similar chocolate on the store shelves, the decision that affects our decision is probably the story behind the product.

 

Don't know if Nestlé's "natural" chocolate is a new star of the brand?