Nestlé Invents Chocolate from Only Cocoa Fruit With No Refined Sugars

Nestlé has invented unique chocolate made entirely from the cocoa fruit, using the beans and pulp as the only ingredients and therefore not adding any refined sugar.

Nestlé plans to introduce the first product in Japan in the autumn of this year through its KitKat Chocolatory.

Further products in other countries will follow next year, through some of Nestlé’s most popular confectionery brands.

Nestlé has developed a natural approach, which allows it to extract the pulp and use it in chocolate with no compromise on taste, texture, and quality.

This patented innovation delivers great tasting chocolate using only the cocoa fruit as an ingredient compared to the normal ones that have been made with an addition of refined sugars

“We’re proud to bring chocolate lovers new chocolate made entirely from the cocoa fruit without adding refined sugar. This is a real innovation which uses the natural sweetness of the cocoa pulp to provide a pure, novel chocolate experience,” said Patrice Bula, Head of Strategic Business Units, Marketing and Sales at Nestlé, said

The cocoa fruit contains cocoa beans and cocoa pulp. The pulp surrounds the beans, it is soft, sweet and white in colour.

Some of the pulp is used in the fermentation of the cocoa beans after they are harvested, but a significant proportion is usually removed, and the value is lost. Until now it has not been used as an ingredient to naturally sweeten chocolate.

With the announcement today, July 16, Nestlé reaffirms its leadership in the confectionery category by driving innovation and creating new, natural and exciting products.

Nestlé was the first to bring Ruby chocolate to market in 2018 with KitKat, first in Japan and then across Europe.

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