INTRODUCTION

The Barry Callebaut Group is the world’s leading manufacturer of chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. We serve the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate. We are committed to make sustainable chocolate the norm to help ensure future supplies of cocoa and improve farmer livelihoods.

Background

Consumers increasingly seek indulgent chocolate that also aligns with their health and wellness goals. Chocolate’s signature mouthfeel, smoothness, and snap are deeply linked to its high fat content, particularly cocoa butter. Yet this richness comes at a cost: a high-calorie density and saturated fat level that make it less appealing to more health-conscious consumers.

While sugar reduction in chocolate has seen significant progress, fat remains the final frontier. Replacing or reducing fat, especially cocoa butter, without compromising sensory and technical performance is a significant formulation challenge.

The goal of this challenge is to identify or validate ingredient-based innovations that can enable at least a 30% reduction in fat, saturated fat, or total calorie content in chocolate, while maintaining the same flavour, texture, structure, and consumer experience that defines real chocolate.

We are particularly interested in novel ingredients or approaches that go beyond conventional fat reduction or substitution systems, or known solutions such as polyols. This may include new structuring technologies, naturally derived ingredients, or innovative formulation strategies that outperform existing solutions.