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Guilt-Less Guilt-Less Guilt-Less Guilt-Less Guilt-Less Indulgence: Indulgence: Indulgence: Indulgence: Indulgence

German sweetener company Palatinit partnered with Singaporean chocolate manufacturer Aalst Chocolate to develop healthier chocolate options without sugar or feelings of guilt. Using Palatinit's sugar substitute Isomalt, Aalst Chocolate extended its "No Added Sugar" chocolate and compound range for manufacturers and consumers. There has been increasing demand from health-conscious consumers for "No Added Sugar" products. Palatinit believes sugar replacement will be a major driver of product innovation in the future as consumers look for healthier alternatives to sugary chocolate.

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79 views2 pages

Guilt-Less Guilt-Less Guilt-Less Guilt-Less Guilt-Less Indulgence: Indulgence: Indulgence: Indulgence: Indulgence

German sweetener company Palatinit partnered with Singaporean chocolate manufacturer Aalst Chocolate to develop healthier chocolate options without sugar or feelings of guilt. Using Palatinit's sugar substitute Isomalt, Aalst Chocolate extended its "No Added Sugar" chocolate and compound range for manufacturers and consumers. There has been increasing demand from health-conscious consumers for "No Added Sugar" products. Palatinit believes sugar replacement will be a major driver of product innovation in the future as consumers look for healthier alternatives to sugary chocolate.

Uploaded by

cklcat1437
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Ingredients

Guilt-less
Indulgence:

Palatinit and Aalst Chocolate


Sweetener company Palatinin, partners a chocolate
manufacturer to develop healthier chocolate, bringing joy to
the many who love chocolate, but without the feelings of guilt

erman specialty sweetener company Palatinit, together with

G Singaporean chocolate manufacturer, Aalst Chocolate, have


developed a promising range of premium chocolate for industry
players as well as consumers.
Aalst Chocolate has extended “No Added Sugar” series from chocolate to
compound for manufacturers and food service users. Currently, prominent food
industrialists in India and Latin America are its biggest buyers for the “No
Added Sugar” ice cream coatings.
There has been increasing number of enquiries from consumers for such

36 FOOD & BEVERAGE ASIA JUNE/JULY 2007


Ingredients

“No Added Sugar” products. This has


further boosted the confidence of
Aalst Chocolate to introduce this
range to its consumer brands -
Chocolate Line and Aalst.
This collaboration reveals not just
the growing demand for healthier
chocolate but also Palatinit’s
confidence that Isomalt has earned its
place in the premium chocolate
market. Ms Connie Kwan, COO of
Aalst Chocolate elaborates, “we use
the finest and freshest ingredients for
our chocolates and we wanted to
extend our portfolio to include the “no
sugar added” varieties to capture the
growing health conscious
population.” There has been increasing number of enquiries from consumers for such “No
“We were convinced that Isomalt Added Sugar” products according to Euromonitor
was the better sugar replacer because
of its pure, sugar-like taste which period. Palatinit strongly believes that material for a wide array of refiners.
helps enhance the cocoa flavors, sugar replacement will be one of the And physiologically speaking,
making it not only healthier but also major drivers for product innovation chocolates made with Isomalt LM
making chocolate taste like the real in the near future. also have a lower glycemic and
thing.” Only recently, Palatinit has insulinaemic index compared to other
As with other confectionery developed a new Isomalt version for reduced sugar chocolates e.g.
products, a large part of the allure of chocolate production, specifically sweetened with other sugar replacers.
chocolate lies in its taste and designed with very low moisture This could be a decisive advantage in
consumers will not compromise on it content and labeled Isomalt LM. This the battle for health-minded
even over health concerns. There is version is available in two types with consumers.
an emotional value attached with the different particle size distribution to
Enquiry No: 023
consumption of chocolate as it is often give manufacturers the most suitable
seen as an indulgence and a reward.
In recent years, better technology,
modern ingredients and greater
knowledge on their use are allowing
manufacturers to come up with
healthier products that taste just as
good as their conventional sugared
counterparts.
“Health messages are getting
through to consumers who are in turn
looking towards healthier alternatives
such as reduced sugar lines and we
can expect to see even more growth
and innovation in chocolate.”
According to a recent update,
Euromonitor ’s global chocolate
market’s compound annual growth
rate is estimated at 5% between 2000
and 2006, while the reduced sugar
chocolate market’s estimated annual Palatinit strongly believes that by using sugarbeet-based sweeteners, sugar
growth was put at 8% for the same replacement will be a major drivers for product innovation in the near future

FOOD & BEVERAGE ASIA JUNE/JULY 2007 37

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