Patent for reduced fat chocolate
The Barry Callebaut Group has been awarded patent EP 2 152 091 on its reduced fat chocolate by the European Patent Office. With this patent, Barry Callebaut continues to broaden its innovation-based product offering of reformulated products. The company is now able to offer its customers an additional solution for products with a better energy balance and an improved composition – without compromising on taste.
The patented process makes it possible to manufacture milk chocolate with only 25 per cent of fat by weight (a similar milk chocolate has 36 per cent of fat). The process consists of a means to refine fat-coated particles before the traditional conching step. Barry Callebaut can apply this newly developed processing technique for products used in applications like enrobing (bars and biscuits) and moulding (tablets and pralines).
The patent on reduced fat chocolate is a new addition to the Barry Callebaut Group’s portfolio of more than 30 international filed patents.
