Low fat truffle filling launched

By Charlotte Eyre

- Last updated on GMT

Related tags Nutrition

A new chocolate filling is low in saturated fat but retains its
texture at a range of temperatures, the manufacturer claims.

Confectioners are likely to welcome the innovation, as chocolate has often had to contend with an "unhealthy"​ image due to its often high saturated fat content, beleived to be one of the main causes of problems such as heart disease and high cholesterol. Denmark-based food firm AarhusKarlshamn told ConfectioneryNews.com that Chocofill, due to be launched at the Food Ingredients Europe (FIE) fair next week, is only 35 to 40 per cent saturated fat, giving any eventual truffle product a lower overall fat content. "Chocofill is the only premium filling fat on the market with this remarkably low content of saturated fatty acids,"​ said company spokesperson Britha Jepsen. The filling is made by refining and deodorising vegetable oil, she added, in order to make the final product stable and firm at a range of temperatures. "A nice texture is maintained even at 20° Celsius (C), the temperature at which truffles are often stored in retail outfits,"​ she said. The company also claims to use trademark fractionation techniques that allow manufacturers to melt, temper and rework the product, just as they would for normal chocolate. Bloom fat, the harmless but unsightly white powdery film that forms on the outside of chocolate, is also kept to a minimum, the company said. AarhusKarlshamn said that it hopes confectioners will welcome the innovation, as it will enable truffle manufacturers to create product ranges that satisfy consumers who are increasingly purchasing food they view as healthy. According to a Datamonitor survey, consumers are now anxious to avoid health problems such as obesity, and so 74 per cent in shoppers consider that saturated fat is the number one product to avoid, before salt and sugar. The survey also revealed that consumer awareness about different types of "good"​ and "bad"​ fat is increasing, especially in the US, where there have been considerable efforts to raise awareness about trans and saturated fats. Datamonitor said the discussions about fat will also begin to take a more positive slant, with increasing attention expected to be placed on good fats, in line with the trend towards "positive nutrition".

Related topics Ingredients

Related news

Related products

show more

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Content provided by Kemin Food Technologies | 26-Feb-2024 | Case Study

The main challenge with baked goods today is the prevention of oxidative rancidity with natural alternatives while maintaining the quality, freshness,...

Bun quality issues? Let us help

Bun quality issues? Let us help

Content provided by Corbion | 03-Jan-2024 | Insight Guide

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality...

Plant-based prowess

Plant-based prowess

Content provided by ADM: Innovation that Feeds the Future | 18-Oct-2023 | Case Study

Today, a unique challenge faces food producers. As plant-based awareness grows, consumers are becoming more conscientious of what they eat and how it fuels...

Related suppliers

Follow us


View more