Mondelēz Innovates With Low Sugar Technology For Chocolates

Mondelēz International's R&D department has been active in the past years for many innovations. Now, they have invented a technology to create lower-sugar, fat- and calorie- versions of their chocolate bars.

According to the company, this technology will reduce around 75% of the sugar and fat from their confectionery products.

The company’s food scientists have used plant-based fibers to replace sugar and fats.

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”.

This technology can work to reduce fat, sugar, and calorie count in multiple fillings without altering tastes.

Adam Harris, Mondelēz International principal scientist, well-being and global chocolate technology lead, 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”.