Mondelēz International has invented a new technology that could support the creation of lower-sugar, fat- and calorie- versions of its chocolate bars.
According to Mondelēz, the new tech could remove up to 75% of the sugar and fat from some of its chocolate and biscuit products.
The company’s food scientists and researchers collaborated across its R&D sites in Reading, Birmingham, Europe and the US to develop a unique way to replace the sugar and fats contained in chocolate bars and biscuit fillings with plant-based fibres.
Rimi Obra-Ratwatte, European lead nutrition strategy and communications at Mondelēz International, said: “Our product portfolio strategies and initiatives at Mondelēz 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”.
“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 enable consumers to treat and snack in a more mindful way.”
The technology can be used to create reduced-fat, sugar- and calorie- versions of fillings, including honeycomb, caramel, marshmallow, fudge and nougat, without compromising on taste or texture.
Mondelēz International principal scientist, wellbeing and global chocolate technology lead, Adam Harris, said: “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”.
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