Nestlé to remove 10% of sugar from all snacks in UK and Ireland by 2018

Nestlé, one of the world’s biggest chocolate manufacturers, will take 10% of the sugar out of its confectionery in the UK and Ireland by 2018.

The corporation says the cut is from the levels existing in its sugary products in 2015 and will amount to about 7,500 tonnes. It makes several well-known brands, including Aero, Dairy Box, Drifter, KitKat, Lion, Milkybar, Munchies, Polo, Quality Street, Rolo, Smarties, Toffee Crisp, Walnut Whip and Yorkie.

The announcement follows public concern over the quantity of sugar in the country’s diet and its contribution to rising obesity levels. The threat of a sugar levy on soft drinks has encouraged the reformulation of Irn Bru and Lucozade, which will escape the tax, although there have been no such moves by PepsiCo or Coca-Cola. There is no proposed tax on sugar in food, but the government has hinted it might come if the country’s sugar intake is not reduced.

Nestlé says it will not use artificial sweeteners in its confectionery. Instead it plans to replace sugar with higher quantities of existing ingredients or other, non-artificial ingredients and ensuring products are below a certain amount of calories.

Reduced sizes are likely to be one of the options, and it is possible that a certain amount of sugar can be taken out without affecting the taste much.

“The 10% reduction is not a case of a straight swap of sugar for another ingredient – it will be achieved in a number of different ways so that we can make sure that the taste is as good or better from product to product,” a spokesperson said.

“We are not announcing specific changes to brands at this stage but over the coming months and years we will introduce revised products that make incremental reductions on sugar in different ways that, when added up, make a big difference overall to the nation’s diet while still maintaining taste.”

In November, Nestlé announced it had made a key breakthrough in food science that would allow it to reduce sugar by up to 40%. It claimed its scientists had found a way to “structure sugar differently”.

In the latest announcement, Fiona Kendrick chair and chief executive of Nestlé UK and Ireland, suggested this technological shift would be part of the answer.

“These innovations will help us to reduce sugar in confectionery when they are combined with other, more common methods like reformulating recipes and swapping sugar for other non-artificial ingredients,” she said.

Public Health England, which is charged with encouraging companies to reformulate their products, welcomed the announcement.

“Nestlé is the latest household name to commit to making everyday products healthier and we’re delighted this is just the start of its efforts,” said Duncan Selbie, PHE’s chief executive.

“This sends a clear message that reducing sugar in food is possible, even in products that are typically harder to reformulate.”

Nestlé to remove 10% of sugar from all snacks in UK and Ireland by 2018

Nestlé says it can slash sugar in chocolate without changing taste

Nestlé says it has found a way of slashing the amount of sugar in some of its chocolate bars by 40%, without compromising the taste.

The Swiss food company, whose products include Kit Kats, Aeros and Yorkies, said it has achieved the reduction by discovering a way “to structure sugar differently”. The new process is said to make sugar dissolve faster so that even when less is used, the tongue perceives an identical level of sweetness.

It plans to patent the process, discovered by its scientists, which it says will enable it to significantly decrease the total sugar in its confectionery products.

Sugar has been blamed for fuelling the obesity epidemic crippling the NHS in the UK and health campaigners have urged confectionery companies to cut unnecessary sugar from their products.

In 2104, Action on Sugar was launched with the goal of encouraging government and manufacturers to cut sugar in food by 30%.

In that context, Nestlé’s self-proclaimed breakthrough is likely to be welcomed, should it live up to its claims, and be potentially lucrative to the company.

It says it will begin to use the faster-dissolving sugar in its confectionery products from 2018.

A four-finger milk chocolate Kit Kat currently contains 23.8g of sugar, a plain (milk chocolate) Yorkie contains 26.9g and a medium peppermint Aero has 24.9g of sugar. If the amount of sugar in each of these products was cut by 40% the new amounts would be 14.3g, 16.1g and 14.9g respectively.

Dietary sugar should account for no more than 5% of daily calories consumed, which equates to 30g for those aged 11 and over, according to the UK’s official nutrition advisers.

Figures published in September showed that in 2012-14 the average was 13.4% for those aged between four and 10, 15.2% among 11- to 18-year-olds, 12.3% for adults under 65 and 11.1% for those aged 65 and over.

Nestlé’s chief technology officer, Stefan Catsicas, said: “This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery.

“Our scientists have discovered a completely new way to use a traditional, natural ingredient.”

Nestlé says it can slash sugar in chocolate without changing taste