Nestle to reduce sugar in Milkybars
Chocolate giant Nestle is to change the recipe of the Milkybar to reduce the amount of sugar used by 9%.
Nestle aims to reduce 10% of sugar from its products by 2018. The new Milkybar recipe will put milk as the first ingredient, increasing the percentage of milk from 26% to 37.5%.
The alteration will enable Nestle to remove around 350 tonnes of sugar and 130 million calories from UK public consumption. "Milk is now our No 1 ingredient" will now appear on bars, buttons, and sharing bags of Milkybar in a range-wide redesign.
The new Milkybar will remain free from artificial flavours, colours, preservatives and sweeteners.
The reformulation comes after the launch of the new KitKat, which now includes 20% more milk and 13% more cocoa.
Fiona Kendrick, chairwoman and chief executive of Nestle UK and Ireland, said: "We want to make our products the best they can be for our consumers. We'll take every opportunity to innovate and reformulate to improve our products but this can never be to the detriment of taste.
"We have used our strength in research and innovation to develop a great recipe that replaces some sugar with more of the existing, natural ingredient that people know and love. We have added more milk to the recipe, which has been at the heart of Milkybar ever since it was launched in 1936."
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