People everywhere have a love affair with chocolate. In America alone, people consume nearly 12 pounds of chocolate per year. But some people need or want their chocolate to be sugar-free, while still maintaining the taste they love. Candy companies knew there was a pent-up demand for better-tasting sugar-free chocolate*, and they asked Cargill to help create it.

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Cargill brought expertise to bear from its chocolate-making business and food scientists who have in-depth knowledge of sweeteners and sugar replacers. The result was a new generation of sugar-free chocolate. The new line of sugar-free coatings developed by Cargill’s Wilbur Chocolate use three main sweeteners to formulate a better taste: maltitol; erythritol; and inulin (oligofructose). 

The sweeteners used in the new line of sugar-free coatings offer many benefits: higher laxation tolerance; lower Glycemic Index; lower calories. Cargill’s expertise in sugar replacers, combined with a knowledge and passion for making chocolate, led to a sugar-free chocolate that was superior to anything before. Now candy makers and other food companies are using the chocolate to create new products that are winning consumers and growing the market for sugar-free chocolate. 

This is how Cargill works with customers.

*Sugar-free chocolate is not a low-calorie food.