Nestle to Increase Milk in Milkybar Recipe, In Line With Sugar Reduction Targets

3a6f157e-f22a-425f-8573-20880b6e6236articleimage.jpg

02 Jun 2017 --- Nestlé’s family favorite white chocolate brand, Milkybar, is increasing the amount of milk by 11.5% in the recipe, making it the brand’s No.1 ingredient.

The percentage of milk in the new core range recipe has increased from 26% to 37.5% which allows Nestlé to reduce some sugar. The new products will remain free from artificial flavors, colors, preservatives and sweeteners.

Newly designed packs, highlighting ‘Milk is now our No.1 ingredient’ will feature across the full Milkybar range of bars, blocks, buttons and sharing bags and will replace the existing products from May/June 2017.

Dame Fiona Kendrick, Chairman and CEO of Nestlé 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.”

The new Milkybar recipe will take out almost 350 tons of sugar and 130 million calories from UK public consumption which is part of Nestlé UK and Ireland’s pledge to remove 10% of sugar from across its total confectionery portfolio by 2018.

The move follows the recent launch of the new KitKat ‘Extra Milk and Cocoa’ which increased the percentage of milk by 20% and cocoa by 13% in the recipe.

FoodIngredientsFirst reported in April, that Nestlé’s Rowntree’s brand unveiled brand new 30% less sugar versions of two of its best-selling products; Rowntree’s Fruit Pastilles and Rowntree’s Randoms which have received overwhelmingly positive consumer feedback.

These innovations are all part of a number of Nestlé’s initiatives to improve its products through a range of methods and make incremental sugar reductions in different ways that, when added up, are a positive step overall to removing sugar from the nation’s diet while maintaining the taste.

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Food Ingredients News

Nestlé co-founds the Global Coalition for Animal Welfare to advance standards

15 Oct 2018 --- Nestlé and six other food companies (Aramark, Compass Group, Elior Group, IKEA Food Services, Nestlé, Sodexo and Unilever), have joined forces through the Global Coalition for Animal Welfare (GCAW) to advance animal welfare standards throughout the global food supply chain.

Food Ingredients News

Indian ventures: Alland & Robert and Sayaji collaborate on acacia gum production

12 Oct 2018 --- S.D.P.A., the holding company which owns French leader in natural gums Alland & Robert, is partnering with Indian-based company Sayaji Industries Limited (Sayaji) to form a joint venture. The main goal of this collaboration is to manufacture locally and supply spray dried acacia gum for the growing Indian market.

Food Ingredients News

Fattening up in weight management: Glanbia acquires SlimFast for US$350m

12 Oct 2018 --- Global nutrition group, Glanbia, is set to acquire SlimFast for US$350 million, from KSF Holdings LLP and HNS Intermediate Corporation who collectively own SlimFast and other brands. The company plans to operate SlimFast within its Performance Nutrition segment of the business which plays into global consumer trends focused on convenient formats and snacking, according to Glanbia. SlimFast is a well-established brand with high levels of awareness in the US, its largest market.

Food Ingredients News

Avoiding climate chaos: “Reduce meat consumption and go flexitarian,” urges new research

11 Oct 2018 --- Dietary changes are needed to slow the impact of climate change, warns new analysis that says meat consumption should be dramatically reduced in favor of plant-based diets. Considerable differences in farming are needed to avoid the dangers of a warming planet and the challenges of feeding a growing population in a world with more drought, floods, and extreme heat. The in-depth analysis involving the University of Oxford and the Potsdam Institute for Climate Impact Research in Germany (among other researchers) assessed the food systems’ environmental impact, a significant driver of climate change.

Food Ingredients News

Sensibly sweet: Kerry’s simulator finds consumer-preferred balance between sweetening agent type, protein and calories

11 Oct 2018 --- Kerry, the Taste and Nutrition Company, has released an interactive consumer preference simulator to supplement their latest white paper on sweetening agents, “Sensibly Sweet.” The proprietary preference simulator utilizes US consumer research data to help industry professionals understand the consumer-preferred combination of three nutritional details – the type of sweetening agent, calorie count and protein count – across six product categories.

More Articles