CADBURY has changed the recipe of its Dairy Milk chocolate for the first time in 114 years to make it healthier.
The new bar, which has 30 per cent less sugar, will be sold alongside the traditional version.
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It took 20 scientists, nutritionists and choc makers two years to come up with the new formula and another year to work out how to mass produce it.
They have replaced some of the sugar with a type of fibre that has the same structure.
This way they can keep the texture — which is key to the taste of chocolate.
There are no artificial sweeteners.
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The sugar content has dropped from 56g per 100g in the original bar to 39g per 100g in the new version.
Calories are down 31 to 503 per 100g, a fall of six per cent.
The 30 per cent less sugar version has a recommended retail price of 65p for a 35g bar and £1.49 for 85g.
That works out more expensive than the original versions, which come in packs of 45g and 110g for the same price.
Cadbury brand manager Katrina Davison said: “There is an increasing trend for people wanting to manage their sugar intake and that’s why we have worked tirelessly to create a Cadbury Dairy Milk bar with 30 per cent less sugar, which still tastes great.”
Sugar in chocolate varies but milk chocolate is typically about 50 per cent, white around 60 per cent and dark below 40 per cent and as low as zero.
FIRST TASTE
I HANDED out bars of the new and old recipe Dairy Milk to the office but didn’t tell them which was which.
Choccie fans confidently declared they knew which one they had — but half were wrong.
I thought they tasted very similar but the new one has a slightly different, though not unpleasant, aftertaste and that’s the main difference.
I just about preferred the original — but cutting my sugar intake by 30 per cent makes the new one well worth it.
