Unlocking pulp potential: Nestlé invents 70 percent dark chocolate from cocoa fruit – with no added sugar

Nestlé has created a unique new chocolate made entirely from the cocoa fruit, using only the beans and pulp as ingredients. The new chocolate, to be launched in Japan this autumn, has been developed using a “natural approach” and patented technique which does not require adding any refined sugar. Nestlé hails its invention as a “breakthrough idea” with huge potential. The company continues to explore the possibilities of using the cocoa fruit in this way and is poised to innovate more products that provide a novel chocolate experience as more consumers seek natural and healthy options.

The first product will be introduced in Japan through Nestlé’s KitKat Chocolatory. Further

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