Dispatches from FiE 2013

Mars: Chocolate fat reduction challenge in EU

By Annie-Rose Harrison-Dunn

- Last updated on GMT

Mars Chocolate: EU regulations limit industry efforts to cut fat
Mars Chocolate: EU regulations limit industry efforts to cut fat

Related tags: European union, Chocolate

The chocolate industry can only go so far to reduce fat in the EU, says Mars R&D manager, meaning portion size is the only current option.

Speaking at the industry event FiE, Mars' material science programme manager, Isabella Van Damme, said that EU regulation on how much fat content is required in order to call a product chocolate is a real challenge for manufacturers.


Van Damme said that manufacturers are trying to reduce fat content of chocolate but that the industry is caught between this driver and that of EU regulation which dictates that a product of less than 25% fat cannot be called chocolate, only a chocolate-type product. At the same time a product must cut fat by 23% in order to claim to be reduced fat.

This European regulation means that "there is a limit to how far we can go,"​ she explained.   

She said that Ukraine is "the worst"​ for this, where confectionery products with less than 34% fat content cannot be called chocolate. She said that in the US this level was much lower.

"From a consumer point of view we cannot say this is a bad thing,"​ she said, since this ensures a high quality chocolate product. "This is why this law was put in place,"​ she added.


Van Damme said that manufacturers are working towards ways of reducing fat content and calories but that we should not expect a solution tomorrow.

"The only way to do that [reduce fat and calories] at the moment is by portions,"​ she told ConfectioneryNews.

"Mars is committed to 250 kilo calories per bar​ - globally,"​ she explained, adding that in some cases this required very little adjustment. 

She said that while the industry is looking to develop ways of reducing fat and calories this is currently "very, very challenging"​ because chocolate is still an indulgence food. She explained that R&D for options like sugar replacement is not currently at the point where it can offer this kind of product, without some other negative repercussions like laxative effects.

Related news

Show more

Related products

Create sugar-less chocolate with Isomalt

Create sugar-less chocolate with Isomalt

BENEO | 10-May-2022 | Technical / White Paper

Almost 1 in 4 consumers in the US say the best way to control sugar intake is eating less sugar-full candy. But nobody likes to give up on a good tasting...

Sugar-Free Doesn’t Have to Be Boring

Sugar-Free Doesn’t Have to Be Boring

Glanbia Nutritionals | 15-Mar-2022 | Product Brochure

The use of bright or unexpected colors to attract consumer’s attention online has created a market for colorful food and drinks that can “go viral”. EdiSparklz...



Global Food Properties | 03-Jan-2022 | Product Brochure

Located in Western Colorado, this 278,400 square foot chocolate confectionary plant features high-volume production infrastructure including purpose-built...

Related suppliers