From Bloomberg:
Nestle SA has found a way to create chocolate without adding any sugar, relying on leftover material from cocoa plants for sweetening as consumers look for natural and healthier fare.
The food company is using a patented technique to turn the white pulp that covers cocoa beans into a powder that naturally contains sugar. This fall in Japan, Nestle will start selling KitKat bars with 70% dark chocolate under the new recipe, which doesn’t include any added sugar, the Vevey, Switzerland-based firm said. Until now, the pulp has never been used as a sweetener for chocolate, and usually it’s mostly thrown out.
Continue reading at Bloomberg…
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