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25/07/2022

How can we eat chocolate in a different way with natural alternatives to sugar?

The conversation about alternatives to regular sugar continues. We know there’s a new kind of consumer out there. How do Luker’s natural alternatives to sugar bring with them a different way to achieve these consumers?

Read on or navigate this quick menu to find the solution for your health-conscious customers:

New sugar consumption and solutions to the new market trends

The general consumption of foods that are beneficial to health is always subject to the context of the local diet and lifestyle (whether healthy or sedentary). Some benefits of consuming chocolate with alternatives for sugar would be, for example, that some alternative sweeteners do not cause cavities, and provide fewer calories.

We emphatically say to be careful on this issue because, for example, a person who is sedentary, or who does not have a balanced diet, even if they eat sugar-free chocolate, will not see any caloric effect.

However, there are alternatives that allow a “healthier” consumption of chocolate. That is why, at Luker, we try to ensure that our portfolio is constantly expanding.

One of the ways to talk about better chocolate consumption is not only to think about alternative sweeteners but also about the formulation. For example, chocolates with a higher cocoa content will always be an opportunity to have a different consumption.

This is because by having a higher percentage of cocoa, we provide our body with more natural antioxidants and other micronutrients that characterize cocoa and chocolate such as magnesium, iron, and zinc.

On the other hand, eating chocolate will always be better for you if its consumption per portion has a lower caloric intake compared to its counterpart. In other words, a 70% chocolate sweetened with erythritol and stevia will have fewer calories than a 70% sweetened counterpart chocolate with refined sugar.

It is important to know that these alternatives to sugar do not seek to make a “zero-calorie” product, since it is impossible. But the objective itself is to obtain chocolate with less caloric intake than its counterparts, without losing indulgence.

To achieve a balance between mouthfeel and a healthier chocolate profile, we seek to balance existing ingredients. For example, we take advantage of the textural benefits offered by cocoa butter to balance attributes such as “creaminess” or “melting speed”.

In addition to this type of formulation engineering, we contemplate the use of other ingredients such as inulin. It is a fibre with prebiotic properties and contributes to the functioning of the digestive tract. Also, it helps us to achieve that “balanced mouthfeel”, reducing other effects such as the “refreshing” sensation that some polyols usually leave.

Sugar-free chocolate or alternative sweeteners for chocolate

The “sugar-free” claim is subject to regulatory standards and implies that in the designed product no amount of sugars or other ingredients containing sugars that functionally replace added sugars have been added during processing or packaging.

Within the framework of this definition, we have developed some references that are “sugar-free” such as Dark Chocolate Cumbre 58%, Dark Chocolate 70% Erythritol+Stevia, and Dark Chocolate 70% Allulose.

When the milk ingredient appears in the formulation, the milk naturally has sugars (such as lactose) and therefore the manufactured product cannot be called “sugar-free” but rather “without added sugar”.

Within this category, we have Milk chocolate Mulata 37% no added sugar, Milk chocolate 40% Erythritol Stevia, Oat M!lk 43% Erythritol Stevia (oats also provide natural sugars). These formulations have been born from co-creative processes to solve market and customer needs.

Natural alternatives to sugar tendencies

When we talk about consumption tendencies, Luker is at the forefront of change thanks to the tools he uses. Digitization, and even the growing expansion of a “metaverse”, allow us to be increasingly informed and see the changing dynamics in chocolate consumption patterns.

Different generations agree on the indulgent enjoyment of chocolate, but many of them do it in a more conscious way. Even if it is for health, sustainability, the environment, or experience, this constitutes the central challenge of the industry.

This allows us to always be informed of the requirements and likewise continue in processes of innovation and development of new products.

This is to meet the needs of the market, the consumer, and, above all, to continue creating. We invite you to learn more about this by looking at our balance portfolio.

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