Eli5: if sugar found in natural fruits doesnt get absorbed quickly by bloodstream due to fiber, then why not companies incorporate fiber to their chocolate so it doesnt spike our blood sugar?
In: Biology
It would change the feel of the chocolate, and likely its flavor too. As chocolate is a luxury food meant for its flavor/texture over any health effects, it is very likely that a chocolate that added fiber would be less popular, and thus less profitable, than a chocolate that doesn’t add it. You’ve just made your chocolate more expensive to make, only to earn less money from it.
(There’s a good chance it would also mess up the production, but I don’t know enough about chocolate chemistry to say one way or another.)
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