Barry Callebaut's Sofia Popova, global marketing manager at Barry Callebaut spoke with FoodBev Media's Darren Wood about the company's range of low sugar chocolates as the chocolatier aims to increase its offering of alternatives to customers who want chocolate yet at the same time want to avoid sugar.

The company is increasing this range by using stevia in its products, which contain around 86% cocoa solids. The pleasant hints of sweetness in taste come from the stevia plant.

Sofia explains how the chocolate has a very pleasant mouth feel thanks to the dietary fibre that replaces the sugar.