Chocolatier’s divine white chocolate taste, also in sugar free 

Peter’s® chocolate offers an easy-to-use, sugar free white coating for bakery and confectionery applications 

Chocolate is beating the recession. At least, that’s what the revenue numbers are telling us.  Consumers view chocolate as an affordable indulgence and global demand for chocolate has been steadily rising.  The demand for sugar free solutions is increasing as well due to growing diabetic and health needs, changing policy environments and consumers making healthier choices. The need for a sugar free white coating solution in bakery and confection to address both demands, has become a market opportunity. 

According to a recent chocolate industry report, Chocolate Market in the US, from Packaged Facts in 2010, industry sales are predicted to rise by an average of three percent each year until 2014, when sales will exceed $19 billion, up 10.4 percent from sales in 2009. The US chocolate market is mature but innovation plays an increasing role. As consumption increases, variation is needed to broaden chocolate’s availability to niche markets such as exotic blends, functional health and preventative health.   

Peter’s® chocolate has a long tradition of producing quality chocolates for bakery and confectionery manufacturers. When the idea arose to develop a sugar free white coating to accommodate increasing customer requests, there was immediate concern around sacrificing quality and taste. “The chocolate consumer is an enormous pool with surprisingly discriminating taste. You can’t just mess with the formula and expect acceptance. Consumers expect quality whether it’s full sugar chocolate or sugar free,” according to Courtney LeDrew, Marketing Manager at Cargill Cocoa & Chocolate.  

Peter’s^® white sugar free coating is the sugar free equivalent of Peter’s Original^® white chocolate. Peter’s applies the same lofty standards to their sugar free as they do to their traditional chocolates. Using cocoa butter as a base rather than vegetable oil releases a rich, chocolaty flavor that’s virtually indistinguishable from real chocolate.

Peter’s^® sugar free white coating is sweetened with maltitol. Maltitol is a sugar alcohol that provides the bulk, texture and preservative benefits of sucrose in sugar free and calorie-reduced products, without sacrificing sweetness quality. It is also a suitable replacement for sucrose in products concerned with dental health, weight management and sugar avoiders.

The sugar free white coating is already used commercially in bars and confections. Peter’s^® sugar free white coating has several formulation benefits:  

• Ideal for sugar free white bakery and confectionery applications from mousse to white coated pretzels
• Fewer calories than full sugar equivalent
• Versatile; easy to melt, measure and handle
• Viscosity of 115° MacMichael