Mondelēz International, the parent company of Cadbury, has developed technology that could lead to the creation of alternative versions of some of its much-loved chocolate and biscuit brands, with up to 75% less sugar and fat.
Mondelēz food scientists and researchers collaborating across research and development sites in Reading, Bournville, Europe and the US have developed a unique way to replace the sugar and fats contained in a range of chocolate bar and biscuit fillings with plant-based fibres. The technology has the potential to be used to create lower fat, lower sugar, lower calorie versions of fillings including honeycomb, caramel, nougat, marshmallow and fudge – without compromising on taste or texture.
This new technology places Mondelēz International in an enhanced position to, in the future, produce alternative non-HFSS versions of iconic products such as Cadbury Crunchie, Cadbury Double Decker, Cadbury Fudge and Fry’s Turkish Delight with up to 75% less sugar and fat, and lower calories.
