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Discover the benefits of – 70% Sugars chocolate


Doc. LORENZO BERGAMI - Sports Nutritionist and CEO of the Strategic Nutrition Center in Bologna - explains all the health benefits of Venchi  -70% Sugars  chocolate line.

Reducing added sugar in our diet is important, as it helps reduce the risks associated with certain health conditions, including liver steatosis, type 2 diabetes and heart disease.

Clinic studies also show that BMI (body mass index) increases in both sexes and at all ages when we consume more added sugar.
Limiting added sugar intake should therefore play a key role in energy balance strategies, in response to the obesity epidemic.

The American Heart Association recommends reducing our intake of added sugar to no more than 100-150 kcal per day

This contributes to high dietary glycaemic load (GL), which leads to inflammation, insulin resistance and beta-cell disruption. 

As such, it is vital that we are careful about what we eat, selecting nutritionally rich and healthy foods but without sacrificing the flavour.


The use of a selected cocoa mass and a vegetable fibre high in fructo-oligosaccharides (FOS) extracted from chicory root enables to reduce the sugar content in chocolate by 70% compared to standard recipes.

The use of vegetable fibres makes it possible to:

  • reduce the total amount of sugar

  • keep glycaemic index low

  • help the regular development of gut flora,

  • without any laxative effects

Vegetable fats and fibres also act together, helping to create an even more satisfying flavour.


Compared to other sweeteners such as Maltitol, Erythritol, etc., FOS (fructo-oligosaccharides) are beneficial in terms of:


  • Improving blood glucose levels

  • Improving lipid and immunological profiles

  • Reducing cardiovascular risk factors


These have a prebiotic effect, promoting the growth of "good" bacteria and a greater balance against 'pathogens'.

Direct effects include:

  • helping to prevent metabolic diseases 

  • improved immune system function

  • better intestinal regularity

  • improved absorption of nutrients

The use of FOS (fructo-oligosaccharides) as a functional ingredient is a brand-new addition to the market, embracing the philosophy of 'with' rather than 'without' while maintaining that delicious flavour essential for satisfying the taste buds.

In conclusion, the -70% Sugars chocolate has a BETTER TASTE than the chocolate containing sweeteners, is HEALTHIER because the vegetable fibres have a prebiotic effect and a low glycaemic impact and is also MORE WHOLESOME since it is not a “light” product, which people tend to eat excessive amounts of, but the balance of this recipe makes it possible to maintain that delicious, satisfying flavour. 

Doc. Lorenzo Bergami