Bakers Journal

Barry Callebaut’s Stevia-sweetened chocolate

June 7, 2011
By Bakers Journal

June 7, 2011, Chicago – Barry Callebaut is rolling out dark chocolate made with Stevia.

Sugar is replaced with an all-natural sweetener solution comprised of dietary fibres, the natural sugar alcohol erythritol, and Stevia extract with zero calories per serving.

“With obesity and obesity-related illnesses on the rise in the Americas, food manufacturers are continually evaluating the sugar and sweetener levels in their finished products in order to meet consumer demand for healthier options,” said Laura Bergan, marketing manager for Barry Callebaut North America’s food manufacturing division. “Barry Callebaut’s unique sweetening solution is based on a blend of ingredients from a natural source, offering the perfect balance of indulgence and nutrition.”

The no-sugar added chocolate contains no artificial sweeteners and is designed not to produce a laxative effect. It can be used in a variety of applications, including molding, enrobing and inclusions, or customized for a specific application to provide  a one-of-a-kind chocolate solution.

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