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
(Clinical Sociology - Research and Practice) Howard M. Rebach, John G. Bruhn (Auth.), Howard M. Rebach, John G. Bruhn (Eds.) - Handbook of Clinical Sociology-Springer US (2001) PDF