American agribusiness Cargill announced Tuesday that it is investing $5 million to add new production capabilities for chocolate with reduced sugar at its Mouscron, Belgium manufacturing plant. The project is intended to help the company to meet increased demand for chocolate with lower amounts of sugar. 

“Cargill is able to deliver on that ask thanks to our unique R&D approach. Leveraging a deep chocolate and broad food ingredients expertise, Cargill created a unique sugar reduced chocolate recipe capability using an optimized blend of sugar replacers, while still managing to get all the other elements like taste and texture right,” Inge Demeyere, managing director of chocolate activities in Europe for Cargill, said in a company press release. “Our new, bespoke sugar reduced chocolate capabilities can produce a creamy, rich, indulgent chocolate with just the right level of sweetness.”

The expansion will include dosing systems that will enable Cargill to lower sugar levels over time, allowing companies to include a sugar reduction claim on their packaging. Cargill will also add capabilities to use a variety of sugar replacers. 

A 2019 survey conducted by the company found that sugar is the most avoided ingredient in food products. In some cases, demand for sugar reduced chocolate is outpacing traditional chocolate. Market data cited by Cargill shows that demand for sugar reduced chocolate is growing by 9% per year versus a 4% growth rate for the general chocolate confectionery market. 

Earlier this year, Nestle revealed plans to introduce a new form of refined sugar-free chocolate to the market made entirely from cocoa fruit. The patented product has a similar taste, quality and texture to traditional chocolate, according to the Swiss food and beverage giant. While the product was introduced in Japan, other markets should have the opportunity to try the new chocolate next year. 

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