About the Client
A leading FMCG innovator looking to explore new opportunities in the indulgent spreads category.
The brief was to develop a range of chocolate and nut butter spreads that combined the enjoyment of traditional chocolate spreads with meaningful nutritional benefits.
The Challenge
Could a chocolate spread deliver indulgence without the usual nutritional trade-offs?
The client wanted to create a range of spreads that consumers could enjoy as an everyday treat, while meeting a set of specific nutritional and formulation requirements:
Meaningful protein and fibre content.
Zero added sugar.
No palm oil.
No artificial preservatives or flavours.
Clean-label ingredients.
The challenge was to achieve these functional benefits while retaining the taste, texture and overall appeal expected from an indulgent chocolate spread.
Our Approach
Thinking Forks approached the brief by reworking the formulation from the ground up, bringing together ingredient innovation, sensory-led product development and manufacturing expertise.
1. Ingredient Innovation & Formulation
We explored novel ingredient solutions, including monk fruit and stevia as alternative sweetening systems, alongside alternative oils and modern binding systems to achieve the desired nutritional and functional profile.
2. Sensory-led Product Development
Multiple rounds of prototyping and sensory evaluation helped fine-tune taste and texture, ensuring that the nutritional improvements did not come at the expense of the indulgent experience.
3. Packaging & Claims Substantiation
Packaging solutions were developed to protect product integrity, while nutritional and product claims were supported by appropriate substantiation.
4. Manufacturing & Scale-up
With the formulations finalised, we identified and developed suitable nut sourcing and manufacturing partnerships, established processes for consistency at scale, and facilitated technology transfer from the laboratory to the production line.
The Results
The project culminated in the development of three chocolate spread variants:
Choco Hazelnut
Choco Almond
Choco Strawberry
Each variant delivered a combination of indulgent taste and functional nutritional benefits.
Key product outcomes:
10–13g protein per 100g
19–20g fibre per 100g
Zero added sugar
No palm oil
The range moved from development to market launch within 6–8 months, with products available on e-commerce platforms.
Consumer response was encouraging, with the products receiving an average rating of 4.2 out of 5.
Beyond the Jar: Unlocking New Possibilities in Spreads
The innovation also opened up opportunities to explore spreads beyond the conventional chocolate category.
Potential adjacent applications included:
Savoury, spicy spreads as alternatives to traditional pickles and accompaniments.
Tangy, cheesy spreads as alternatives to conventional cheese dips.
Fruit-based spreads with herbs and functional ingredients, offering a new take on traditional jams.
Bringing Indulgence and Nutrition Together
By combining ingredient innovation, sensory science and manufacturing expertise, Thinking Forks helped translate an ambitious product brief into three market-ready spread variants.
The result: a new approach to indulgence, where taste and texture meet protein and fibre.
Have an idea for the next generation of spreads? Let’s bring it to life.
hello@thinkingforks.com or https://thinkingforks.com/contact-thinkingforks/
