The growing desire to eat healthy and live well has sparked a surge in products meeting that demand.
As low- and zero-calorie foods gain popularity, LOTTE R&D Center developed a range of zero-calorie ice bars, building on their earlier success with reduced-calorie ice bars.
The world’s first zero-calorie ice bar
The Jaws Bar, Screw Bar, and Subak Bar are all best-sellers in the Korean ice bar market. By introducing zero-calorie versions of these classics, LOTTE expanded its zero-calorie portfolio—previously limited to beverages—to include frozen confectionery. In these new ice bars, sugar, fructose, and oligosaccharides commonly used in frozen treats were replaced with the sugar substitute allulose. The sweetness and texture were carefully engineered to deliver the desired body and pleasant sweetness. Upon launch, these zero-calorie ice bars created quite a buzz and revitalized the then-stagnant frozen confectionery market.
Addressing the limits of sugar substitutes
Sugar substitutes like allulose and sugar alcohols are sensitive to heat and tend to melt or lose shape when used in frozen confections. To overcome this, LOTTE R&D Center designed the zero-calorie ice bars with a hard outer shell that resists melting and a soft, richly flavored interior. Extensive testing identified the optimal ingredient ratios to maintain the bars’ shape and texture. The result: the 0kcal Jaws Bar, Screw Bar, and Subak Bar deliver the same taste and qualities as their original counterparts, delighting consumers with every bite.
