Core components: Desiccated coconut, cherry, and chocolate
The fundamental building blocks of a Noshu Cherry & Coconut bar include desiccated coconut, cherry juice, and a low-sugar chocolate coating. The chocolate, which coats the bar, is often a reduced-sugar dark chocolate that uses natural, plant-based sweeteners instead of refined sugar. This combination provides the classic cherry ripe flavour profile while adhering to the brand's low-sugar philosophy. The desiccated coconut and cherry juice give the bar its distinctive flavour and texture, reminiscent of a classic confectionery but with a different nutritional profile.
Sweeteners and sugar replacements
To achieve its low-sugar content, Noshu relies on a combination of natural, plant-based sweeteners and soluble fibres. These ingredients help provide sweetness without adding excessive carbohydrates or calories. This is a key differentiator from traditional confectionery, which typically uses refined sugar as its primary sweetener. The specific combination of sweeteners can vary slightly depending on the exact product version but typically includes ingredients like Non-GMO Erythritol and Monk Fruit Extract.
Common Sweeteners and Fibres
- Non-GMO Erythritol: A sugar alcohol used for sweetening without adding significant calories or causing blood sugar spikes.
- Monk Fruit Extract: A natural, calorie-free sweetener derived from the monk fruit.
- Isomalto-oligosaccharides (IMO): A soluble fibre that acts as a prebiotic and provides a degree of sweetness.
- Chicory Root Fibre: Another soluble fibre that is prebiotic and adds to the bar's overall fibre content.
- Polydextrose: A synthetic polymer of glucose used as a bulking agent and for its fibre content.
Binders, emulsifiers, and stabilisers
To give the bar its texture and stability, a range of emulsifiers and binders are used. These ingredients prevent separation and ensure a consistent mouthfeel for the final product. Key components in this category include:
- Soy Lecithin: An emulsifier that helps bind the ingredients together smoothly.
- Vegetable Glycerine: A humectant that helps maintain moisture and a soft texture.
- Acacia Gum: A natural gum used as a stabiliser and thickener.
- Modified Starch (1450): A stabiliser derived from starch.
Comparison Table: Noshu Cherry Bar vs. A Standard Confectionery Bar
| Feature | Noshu Cherry & Coconut Bar | Standard Cherry & Coconut Confectionery Bar |
|---|---|---|
| Primary Sweeteners | Natural sweeteners (Erythritol, Monk Fruit Extract) | Refined sugar, glucose syrup |
| Primary Fibre Source | Prebiotic fibres (Chicory Root, IMO) | Limited or no added fibre |
| Texture | Soft, dense, and moist | Chewy, sweeter, and sometimes stickier |
| Sugar Content | Very low (less than 2g per bar) | High (often 20g+ per bar) |
| Carbohydrate Content | Low (around 4g per bar) | High (can be 30g+ per bar) |
| Key Flavor Elements | Desiccated coconut, cherry juice concentrate | Desiccated coconut, high-sugar cherry paste |
Potential allergens and dietary considerations
It is important to note the potential allergens contained within Noshu Cherry & Coconut bars. The specific formulation may vary slightly between product lines and regional markets, so reading the label is always recommended. However, based on common formulations, the bar contains milk, soy, and sulphites. Additionally, it may contain traces of sesame or peanuts due to shared manufacturing facilities. This is an essential detail for anyone with severe allergies.
Furthermore, while designed to be low in sugar, the inclusion of multiple types of fibres and sugar alcohols like erythritol can cause digestive side effects in some sensitive individuals, especially if consumed in excess. These effects can include bloating or other gastric discomfort.
Conclusion
The ingredients in a Noshu Cherry & Coconut bar are a strategic combination of low-carb, natural components designed to replicate the classic flavour profile of a cherry and coconut confection while drastically reducing the sugar content. Key elements include desiccated coconut, natural sweeteners like erythritol and monk fruit, a range of soluble prebiotic fibres, and a low-sugar chocolate coating. Emulsifiers and stabilisers, such as soy lecithin and vegetable glycerine, are used to achieve the desired texture. For individuals mindful of sugar and carb intake, it offers a compelling alternative. However, those with specific allergies (milk, soy, sulphites) or sensitive digestive systems should review the ingredient list carefully before consumption. The use of processed ingredients, while functional for achieving the product's nutritional goals, also distinguishes it from whole-food snack options. For more details on the Rainforest Alliance certified cocoa used in their dark chocolate bars, you can visit their website.
: https://noshu.com/nz/products/chocolate-bars/cherry-coconut-bar/
Ingredient list breakdown
- Base: Desiccated Coconut, Isomalto-oligosaccharides (Soluble Fibre), Chicory Root Fibre, Polydextrose, Vegetable Fat, Coconut Milk Powder.
- Sweeteners: Non-GMO Erythritol, Monk Fruit Extract, Natural Flavours.
- Chocolate Coating: Reduced Sugar Dark Chocolate (Cocoa Solids, Non-GMO Erythritol, Corn Fibre, Milk Solids, Soy Lecithin, Steviol Glycosides), Cocoa Powder.
- Flavour & Colour: Cherry Juice, Natural Flavours, Natural Colours (Koji Rice Extract, Red Beet Extract).
- Binders & Emulsifiers: Vegetable Glycerine, Soy Lecithin, Modified Starch (1450), Acacia Gum.
- Miscellaneous: Salt, Milk Solids.
