Cereal manufacturer Kellogg has reduced the amount of sugar in its Coco Pops bars by 24%, while Frosties and Rice Krispies bars saw their sugar content cut by 19%. The recipe change also added vitamin D and extra fibre to the cereal bars.
Kellogg’s reformulation of the bars is part of its programme to remove 2,000t of sugar from products by the end of this year.
The company’s senior nutrition manager Alexa Hoyland said: “This reformulation is part of Kellogg’s commitment to giving people more of what they want and need – like fibre and added vitamins and minerals – and less of what they don’t, like salt and sugar.
‘Giving people more of what they want’
“We know parents want to give their children tasty snacks that are better nutritionally. That’s why we are reducing the sugar and increasing the fibre whilst keeping the great taste of these bars.”
The reformulation of Kellogg’s cereal bars comes as Nestlé cut the sugar content of its white chocolate brand Milkybar, by increasing the amount of milk in the recipe.
The percentage of milk in the chocolate bar has increased from 26% to 37.5%. The new products remain free from artificial flavours, colours, preservatives and sweeteners.
Nestlé chairman Fiona Kendrick said: “We’ll take every opportunity to innovate and reformulate to improve our products but this can never be to the detriment of taste.
‘Take every opportunity to innovate’
“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 up to 350t of sugar and 130M calories from UK public consumption, according to Nestlé. The company pledged to remove 10% of sugar from its total confectionery portfolio by 2018.
The move followed the reformulation of Nestlé’s KitKat chocolate bars to contain more milk and coco, 20% and 13% respectively.
Meanwhile, healthy reformulation of products is one of the themes to be discussed in the Food Manufacture Group’s free webinar on Sustainable Snacking Trends for 2017, at 3pm on Thursday June 15. Reserve your free place here.