Nestlé Rolls Out New Reduced-Sugar Kit Kats With More Cocoa and Milk


29 Mar 2017 --- New versions of one of Nestle’s iconic confectionery brands Kit Kat have been launched with 10% less sugar and more cocoa and milk. 

The flagship brand is about to hit the shelves but consumers could take a little while to get used to the reformation - despite Nestlé insisting there is no change to taste. 

In fact, they call it an “improved recipe” with the sugar replaced by more milk and cocoa which is made clear on the newly designed ‘Extra Milk & Cocoa’ packs that will begin appearing on shelves from early April.

But some consumers who have already tried the reformulation low sugar version have mixed reactions. Taking to social media, some people are giving the new Kit Kats the thumbs up, while others claim Nestlé has made a mistake and spoiled the taste of a firm favorite.

Earlier this month, Nestlé announced that it would reduce sugar by 10% across its confectionery portfolio through a range of methods that includes reformulation, and this is one of the first examples of that. 

“When we announced that we were removing some of the sugar from our confectionery, the first questions that consumers asked us were: ‘are you going to make things smaller?’ and ‘will it taste the same?’ I’m pleased to say that these products are the same size as the ones they are replacing and taste just as good,” says Fiona Kendrick, Chairman and CEO of Nestlé UK and Ireland.

“Milk and cocoa has formed the basis of the KitKat recipe ever since it was introduced in 1936 so, while people might have been expecting us to add something else, this is a great example of us using our strength in research and innovation to develop a great recipe that replaces sugar with a bit more of the existing, natural ingredients that people know and love.”

The new recipe delivers a small sugar reduction in each product which, when scaled up, is a positive step in reducing the amount of sugar in the UK’s diet overall. This move will take out more than 1000 tons of sugar from UK public consumption – that’s more than 250 million teaspoons - and will remove more than three billion calories.

Nestlé is working on a number of initiatives within its confectionery business to deliver further sugar reductions towards its 10% saving by 2018.

Related Articles

Business News

Weekly Digest: Arla scores for protein pouch pack, Coca-Cola gains self-supply license

16 Mar 2018 --- This week, Arla Foods scooped an award for its protein pouch format at the fourth annual World Food Innovation Awards and ITS (International Taste Solutions) obtained an AA Grade on BRC Accreditation. Elsewhere, Balchem and the China National Research Institute of Food and Fermentation Industries (CNRIFFI) have partnered up.

Food Ingredients News

DSM launches the fastest lactase enzyme for lactose-free dairy

16 Mar 2018 --- As the trend towards healthier eating grows, so does consumer awareness for topics like digestive health. In response to this, DSM has launched Maxilact Smart, promoted as the fastest lactase enzyme on the market. The innovative Maxilact Smart enables a significant increase in production efficiency and capacity, allowing dairy producers to meet the growing demand for lactose-free dairy products.

Packaging & Technology News

Microplastics found in 11 major global bottled water brands

15 Mar 2018 --- Landmark discoveries from New Orb Media have found potentially harmful plastic particles in the water bottles of 11 leading global brands, including Dasani (Coca-Cola), Epura (PepsiCo), Aqua (Danone) and Nestlé Pure Life and San Pellegrino (Nestlé). Exclusive testing was conducted on more than 250 bottles from nine different countries, with 93 percent found to have contained plastic debris the size of the width of a human hair, including polypropylene, nylon, and polyethylene terephthalate (PET).

Business News

Firmenich opens Culinary Discovery Center in Thailand

14 Mar 2018 --- Firmenich has opened a new Culinary Discovery Center in Bangkok, Thailand, to serve as the company’s hub for Southeast Asia. The new facility provides a collaborative environment where Firmenich chefs, flavorists and food technologists can work together with customers to shape the future of food. Fully immersed in the region’s rich culinary heritage, this center will develop innovative culinary solutions cutting across Savory, Sweet Goods and Beverages for consumers in Southeast Asia and beyond.

Food Ingredients News

Plant protein masking: Symrise delivers solutions for non-dairy applications

14 Mar 2018 --- Symrise Flavors has developed a masking flavors toolbox specifically targeted to overcome the challenges of aftertaste and off notes of plant protein in non-dairy applications, one of the fastest growing segments in the US market.

More Articles