Health apps like Yuka are quietly reshaping the way people shop, and even the humble chocolate spread is getting a makeover. A new generation of jars promises fewer additives, less sugar, and more real ingredients, without sacrificing that comforting spoonful on a cold afternoon.
The rise of “cleaner” chocolate spreads
Traditional hazelnut spreads are usually packed with sugar, cheap oils and additives. They taste good, but they are closer to confectionery than to a simple breakfast food.
French app Yuka, which rates products based on nutritional quality, additives and environmental impact, now highlights brands that rethink the recipe. These spreads are still treats, yet they aim for decent nutrition scores and more ethical sourcing.
Nutritious does not mean joyless: the best-rated jars keep the rich hazelnut-and-cocoa taste while cutting back on the worst ingredients.
Here is a closer look at five spreads that stand out on Yuka, and what actually makes them different once you go beyond the marketing claims.
Et Toc, the straight‑A student of spreads
Et Toc, produced in northern France, is the one that gets top marks on Yuka: a rare 100/100. It is organic, rich in plant protein and fibre, and relies on a short, simple ingredient list.
Per 100 grams, Et Toc contains 8.7 g of protein and 8.2 g of fibre. That fibre content helps support digestion and slows the absorption of fats and sugars. The fat profile comes mainly from nuts rather than cheap refined oils.
The flavour leans on roasted hazelnuts and organic cocoa, without palm oil or additives. The texture is thick and generous, closer to an artisanal paste than an ultra-smooth industrial spread.
Et Toc shows that a highly rated score on Yuka can still rhyme with a deep, roasted hazelnut taste.
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There is a catch: the spread still contains about 35 g of sugar per 100 g, so it remains a sweet product, just with better building blocks. In France, a 220 g jar sits around €3.85, a mid-range price for the category.
Nutripure, the silky spread with no added oil
Nutripure takes a very different route. Also organic and made in France, it earns a 94/100 score on Yuka. Its key twist is the use of red beans in the recipe.
Those beans may sound odd in a chocolate spread, yet they bring a naturally creamy, airy texture and some fibre and protein, all without relying on added fats. This allows the brand to avoid both palm oil and other refined oils.
The flavour profile combines hazelnut and vanilla, with a light, mousse-like consistency that spreads easily. The spread is low in saturated fat and contains no artificial sweeteners, focusing more on whole ingredients.
Legumes such as red beans are quietly turning into texture tools in sweet recipes, replacing part of the fat without wrecking taste.
Nutripure positions itself at a higher price point: roughly €5.99 for a 220 g jar, reflecting both the organic label and its niche appeal.
Funky Veggie, the plant‑based purist
Funky Veggie is aimed squarely at people seeking a fully plant-based, highly natural spread. Yuka scores it 79/100, still within the “good choice” range.
The recipe is 100% vegan and gluten-free. It uses roasted hazelnuts, unrefined beet sugar and, again, red beans for structure. There is no added oil, no dairy, and no gluten-containing ingredients.
Because the sugar is unrefined, the product retains a little more of the original minerals of the beet, though that does not turn it into a health food. It remains a sweet, enjoyable spread that simply cuts down on unnecessary extras.
Funky Veggie sells in 200 g jars around €3.99, making it one of the more accessible “alternative” options on the shelf.
Baouw, the athlete’s jar
Baouw targets a different crowd: runners, cyclists and active people looking for higher protein and better satiety from their snacks. It also achieves 79/100 on Yuka.
This spread contains about 18% plant protein and a high proportion of nuts: roughly 70% hazelnuts and cashew nuts combined. Carbohydrates stay around 25 g per 100 g, lower than many classic chocolate spreads.
With its nut and protein load, Baouw behaves almost like a sports fuel in jar form.
The spread is gluten-free, dairy-free and produced in France, aiming both at performance and easier digestion. That positioning comes at a price: around €7.50 for 200 g, which places it firmly in the premium category.
Dukanella, the lighter option
Dukanella targets people monitoring weight, blood sugar or cholesterol. Rated A on the Nutri-Score scale and 78/100 on Yuka, it is built around lower sugar and higher fibre.
The spread contains no added sugar and no palm oil. Its ingredients are chosen to keep the glycaemic index low, making blood sugar spikes less likely. At about 404 kcal per 100 g, it fits into calorie-controlled diets a bit more easily than many competitors.
It is still energy-dense, like any nut or cocoa-based spread, but it is engineered to reduce the quick sugar hit. In French shops, a 220 g jar costs about €5.28.
How to pick a better spread in any supermarket
Even if these brands are not available outside France, the criteria behind their good scores are useful everywhere. A quick look at the ingredient list and nutrition label tells you most of what you need to know.
- Skip palm oil when possible: it raises saturated fat intake and is often linked to heavy environmental pressure.
- Aim for under 30 g sugar per 100 g: that is a reasonable threshold for a more balanced spread.
- Look for short, clear ingredients: hazelnuts, cocoa, sugar, maybe milk or a plant drink, and not much else.
- Check simple labels: organic, vegan or “made in” indicators can signal traceability and stricter sourcing.
A good rule of thumb: if the first ingredient is sugar rather than nuts, you are basically buying a dessert cream, not a nut spread.
What Yuka scores actually reflect
Yuka evaluates products with a composite rating that considers nutrition facts, additives and, to a lesser degree, environmental aspects. A high score does not turn a spread into a staple food, but it suggests fewer controversial additives and a better balance of nutrients.
For many spreads, the turning point lies in three numbers: sugar per 100 g, saturated fat per 100 g, and fibre content. Higher fibre and lower saturated fat tilt the score upwards, while long lists of additives drag it down.
Practical ways to use these spreads wisely
Even when the jar looks “healthier”, portion size still matters. Two tablespoons of spread can easily reach 150–200 kcal, especially in nut-heavy versions.
One strategy is to treat spreads like a weekend treat rather than a daily breakfast. Another is to use them as a topping rather than the base: a thin layer on wholegrain bread, slices of apple or pear, or a spoonful over natural yoghurt.
| Use | What changes nutrition |
|---|---|
| Thick layer on white bread | High sugar load, little fibre, fast energy spike |
| Thin layer on wholegrain toast | More fibre, slower digestion, longer satiety |
| Spoonful with fruit and yoghurt | Added protein and fibre, still sweet but more balanced |
Key notions: glycaemic index and fibre
Many of these new spreads mention “low glycaemic index” or higher fibre on the label. Glycaemic index measures how quickly a food raises blood sugar. Products with lower values cause a slower, more gradual rise.
Fibre helps lower that effect, because it slows digestion. When a spread uses whole nuts, legumes and less refined sugar, it tends to have a slightly better impact on blood sugar than a jar based mainly on white sugar and fat.
For anyone trying to manage cravings or afternoon slumps, pairing a modest portion of spread with something rich in fibre and protein can make the snack feel more satisfying, for longer, without cutting pleasure out of the equation.
