On Tuesday, July 16, Nestlé announced that it is created a new chocolate variety. The 70% dark chocolate is made entirely from the cocoa fruit, using the beans and pulp as the only ingredients and thus eliminating the use of any refined sugar.

The company’s new product will be introduced in Japan in the fall through its KitKat Chocolatory. Additional products will follow that in other countries starting in 2020.

This patented chocolate innovation delivers great taste while only using one ingredient. The natural approach allows Nestlé to extract the pulp and use it in chocolate with no compromise on taste, texture, and quality.

The cocoa fruit contains cocoa beans and cocoa pulp that surrounds the beans. Some of the pulp is used in the fermentation of the cocoa beans after they are harvested, but a significant proportion is usually removed and its value lost. Until Nestlé’s innovation, it had not been used as an ingredient to naturally sweeten chocolate.

“We’re proud to bring chocolate lovers a new chocolate made entirely from the cocoa fruit without adding refined sugar. This is a real innovation which uses the natural sweetness of the cocoa pulp to provide a pure, novel chocolate experience,” says Patrice Bula, Head of Strategic Business Units, Marketing, and Sales at Nestlé.