Stevia sweetened chocolate wins award
Stevia sweetened dark chocolate produced by Cargill’s cocoa and chocolate business has won an award at the recent ISM.
The chocolate, sweetened with Cargill’s Truvia stevia leaf extract, took second place for Greek confectionery company Hatziyiannakis Dragees as the most innovative product of the year.
The company took the award for its chocolate coated whole roasted almonds. This product was selected from 120 entries by a 90 strong panel of experts looking for the top three innovative products of the year which demonstrate versatility and creativity in the confectionery sector.
Hatziyiannakis Dragees was founded in 1950 by Nikolaos Hatziyiannakis. It soon grew to become a leading company in the Greek confectionery market, and now has a steadily growing international market share.
Truvia stevia leaf extract is a zero-calorie sweetener made from the best-tasting stevia leaf components. It delivers naturally-sourced sweetness, for a variety of applications including chocolate, beverages, yoghurts, ice cream, and dairy desserts.
Olivier du Châtelier, Cargill business development manager for health and nutrition products EMEA says, “We supply Truvia stevia leaf extract to many companies across Europe and beyond. In the EU Truvia stevia leaf extract is used in the beverages such as Eckes-Granini juice drinks, Nestea, and Coca-Cola’s Sprite and Fanta Still for example, as well as confectionery, yoghurts and ketchups.”
Brigitte Bayart, marketing manager Chocolate of Cargill Cocoa & Chocolate comments, “We have produced our stevia sweetened chocolate by working closely with our colleagues across Cargill, and in our confectionery application centre in Vilvoorde, Belgium.
“Using our unique T-model for product innovation, which combines ourextensive food knowledge with deep knowledge of cocoa and chocolate, this team formulated an indulgent, high quality stevia-sweetened dark chocolate with a great taste. We would like to congratulate Hatziyiannakis on receiving this award, and wish them every success in the future”, Bayart concludes.
