Lindt and Savanna Ingredients Collaborate on Low-Calorie, Sugar-Reduced Chocolate with Allulose

CONFECTIONARY

Harleen Singh

10/30/20252 min read

This is an AI generated illustration and does not represent actual product or service.

In a significant step toward healthier confectionery, Chocoladefabriken Lindt & Sprüngli AG has teamed up with SAVANNA Ingredients GmbH to develop a innovative chocolate composition that incorporates allulose, a low-calorie sweetener. The result of this collaboration is detailed in the European patent application EP4631359A1, titled "Chocolate Comprising Allulose", which promises to deliver the rich taste and creamy texture of traditional chocolate while significantly reducing sugar and calorie content.

The Need for Healthier Chocolate

Chocolate has long been a beloved treat, but its high sugar and fat content has raised health concerns, including links to obesity, diabetes, and dental issues. Traditional sugar substitutes like sorbitol or maltitol often come with undesirable side effects, such as digestive discomfort, and can alter the texture and mouthfeel of chocolate.

Allulose, a rare sugar found naturally in small quantities in figs and raisins, offers a promising alternative. It has 70% of the sweetness of sucrose but with only 0.2–0.4 kcal/g, making it nearly calorie-free. Additionally, allulose does not spike blood glucose levels, making it suitable for diabetics.

The Lindt-Savanna Partnership

The patent highlights a strategic collaboration between:

Lindt & Sprüngli, a globally renowned Swiss chocolatier with a legacy of premium chocolate production.
Savanna Ingredients, a German specialist in innovative food ingredients, particularly in the development of functional sugars like allulose.

This partnership combines Lindt’s expertise in chocolate manufacturing with Savanna’s proficiency in ingredient innovation, aiming to create a chocolate that meets modern health demands without compromising on quality.

Key Innovations of the Patent

1. Optimized Chocolate Composition

The patent describes chocolate formulations that include:

Cocoa-derived ingredients: cocoa mass, cocoa powder, and/or cocoa butter.
Allulose as a primary sweetener, comprising 10–60% of the composition.
Optional ingredients such as milk powder, emulsifiers, and flavoring agents.

2. Specialized Manufacturing Process

A critical aspect of the invention is the conching process—a key step in chocolate production that develops flavor and texture. The patent specifies:

Conching at temperatures below 45°C.
Conching durations of 5 hours or less.

These parameters prevent the formation of grit and agglomerates—a common issue when using allulose—and minimize the "cooling effect" often associated with sugar alcohols.

3. Sensory Excellence

Through sensory testing, the inventors demonstrated that chocolates produced using this method closely match the taste, texture, and melting behavior of conventional milk chocolate. Figure 1 of the patent illustrates how the allulose-based chocolates perform favorably across attributes like milk intensity, sweetness, and texture.

4. Versatile Product Range

The patent covers multiple chocolate types:

Sugar-reduced milk chocolate
Calorie-reduced milk chocolate
Dark and white chocolate variants

Each is formulated to meet specific nutritional goals, such as reducing calorie content by 20–30% compared to standard products.

Health Benefits and Market Potential

Calorie Reduction: Calorie-reduced variants can contain as little as 387 kcal/100g, compared to 537–560 kcal in standard milk chocolate.
Sugar Reduction: Sugar-reduced versions may contain 70% less caloric sweetener than conventional chocolates.
Diabetic-Friendly: Allulose does not raise blood sugar levels, making these products suitable for a wider audience.

The collaboration between Lindt and Savanna Ingredients represents a forward-thinking approach to confectionery innovation. By leveraging allulose and refining the chocolate-making process, they have successfully created a product that aligns with growing consumer demand for healthier indulgences.