Lindt and Savanna Ingredients co-patent an allulose-sweetened chocolate

What Happened

Chocoladefabriken Lindt & Sprüngli AG and Savanna Ingredients GmbH jointly patented "Chocolate Comprising Allulose," a low-calorie, sugar-reduced chocolate composition aimed at keeping traditional taste and mouthfeel while cutting sugar content.

Why It Matters

Sugar reduction in chocolate almost always costs taste or mouthfeel — a joint patent specifically on allulose-sweetened chocolate signals two companies with complementary expertise (chocolate texture, novel sweeteners) betting the combination can hold both.

Sugar reduction usually costs taste — this patent is a bet that allulose won't.

FET's Takeaway

Allulose behaves closer to sucrose in bulk and browning than most sugar substitutes, which is exactly why it's a better fit for chocolate than for something like a beverage — worth watching how this scales beyond the initial launch.