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
Related news
Buyers of Nestlé products can help the needy in several ways in May
Between May 9 and 22, Tesco customers can once again…
Read more >Nestlé invests CHF 80m in plant-based food plant in Serbia
Swiss food giant Nestlé has invested CHF 80m in the…
Read more >Related news
The 8th Debrecziner Gourmet shines in the light of a Michelin star
Delicious meals, Palya Bea and June forest scent in Debrecen:…
Read more >The 10th annual Food Truck Show opens on Friday
The 10-year Food Truck Show opens tomorrow, where the latest…
Read more >IP Day 2024 – the focus of the day was on sustainability and the utilization of knowledge of universities and research institutes, and the Millennium Awards were also presented
April 26 is the World Intellectual Property Day, which the…
Read more >