White Chocolate Coated Protein Puffs

Due to an ongoing global shortage of cocoa beans, we’ve been faced with significant supply chain challenges and can no longer secure enough cocoa beans to continue to make our original formula. In order to maintain the availability of our protein chocolate bars, we made the decision to transition from cocoa butter to a sustainably sourced vegetable fat that not only maintains the creamy, melt-in-your-mouth texture that Vitawerx is known for but also brings its own unique benefits that align closely with cocoa butter.

Cocoa butter is prized for its smooth texture and high stability, which makes it perfect for chocolate. Our new fat was chosen because it closely mimics these properties, providing the same luxurious feel, shine, and snap. Like cocoa butter, it remains solid at room temperature, doesn’t interfere with flavour, and maintains the structure of our chocolate—qualities that are crucial for both the taste and quality you expect from Vitawerx.

Additionally, this specific fat has been carefully refined to ensure it’s neutral and free from typical seed oil concerns. Unlike many processed oils, it’s stable and doesn’t oxidise easily, keeping our bars fresher for longer without added preservatives. This choice allowed us to maintain our commitment to quality without pushing prices too high—if we had continued with cocoa butter amid the shortages, prices would have surged to around $18 per bar.

This change allows us to secure a more reliable supply of quality fats while also reducing our environmental impact. We know change can be difficult, but we believe this updated formulation will allow us to continue providing our customers with the delicious, nutritious choc treats they love. We hope this insight helps, and we’d love for you to give the new blocks a try! Your feedback is invaluable to us, and we’re committed to continuously delivering high-quality products that you’ll enjoy.

The primary change is that we’ve transitioned from using cocoa butter to a cocoa butter equivalent, using sustainably sourced vegetable fat as the primary fat source. This change was made to reduce our environmental impact and ensures the long-term viability of our supply chain. We’ve also listened to what you want changed in our formulation and made adjustments to the sweetener blend to remove xylitol and replace it with Erythritol and Thaumatin to optimise the nutrition and taste profile.

Yes, the new formulation remains low in carbs and suitable for keto and other low-carb diets. With added protein our bars and treats are still a great option for health-conscious consumers.

No, our updated protein chocolate formulation is completely free of any genetically modified ingredients. We are committed to using only non-GMO sources for all of our components.

Absolutely. We have not made any changes that would introduce gluten into the formula. Our protein choc bars remain fully gluten-free, potentially making them a safe option for customers with celiac disease or gluten sensitivities (with permission from your doctor of course).

We understand that change can be difficult, especially when it comes to a beloved product. That’s why we’ve done our best to match the existing flavour. If you’re not satisfied with the updated Vitawerx protein chocolate, please don’t hesitate to reach out to our customer service team.