The parent company of Cadbury, Mondelēz International, has developed technology that could result in the creation of some of its iconic chocolate brands with up to 75% less sugar and fat.
The FMCG giant’s researchers and scientists have developed new tech to replace sugar and fats, with the potential to be used to create lower fat, lower sugar, lower calorie versions of fillings.
Some of these fillings include caramel, nougat, honeycomb, marshmallow and fudge, without taste or texture being compromised.
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This new technology allows Mondelēz to produce alternative non-HFSS versions of iconic chocolate bars, including Crunchie, Double Decker, Fudge and Fry’s Turkish Delight with up to 75% less sugar and fat, and lower calories.
“This an exciting step on our continuous innovation journey to help give our consumers more choice when enjoying a treat. We know that consumers are not willing to compromise on taste or texture, especially when it comes to Cadbury products, so we are working hard to understand how we can apply this technology to new products as well as creating alternative, great-tasting versions of some of our best loved chocolate bars and biscuits,” Mondelēz International principal scientist, wellbeing and chocolate technology lead, Adam Harris said.
“We’ve had a team of scientists working on this technology for several years, and we’re really proud of our progress so far and excited about the product opportunities it can bring in the future.”
“Our product portfolio strategies and initiatives at Mondelez International are underpinned by a robust team of nutritionists who partner with our scientists and product developers to guide our approach and ensure that we deliver credible and meaningful choices for our consumers to enjoy,” Mondelēz International European lead of nutrition strategy and communications Rimi Obra-Ratwatte added.
“Creating treats which are non-HFSS has taken years of careful development and it is a proud moment to have new technology that can help evolve our portfolio with new products which further enables consumers to treat and snack in a more mindful way!”
