Nestlé changes Milkybar recipe in UK


Swiss food company Nestlé has changed the recipe of its Milkybar white chocolate brand after eight decades.

The percentage of milk in the new Milkybars has been increased from 26% to 37.5%, which enables the firm to reduce sugar levels.

These new products do not contain artificial flavours, colours, preservatives and sweeteners.

The full Milkybar range of bars, blocks, buttons and sharing bags come in newly designed packs, which highlight ‘Milk is now our No.1 ingredient’.

This new range is replacing existing products from this month in the UK.

Nestlé UK and Ireland chairman and CEO Dame Fiona Kendrick said: “We want to make our products the best they can be for our consumers. We’ll take every opportunity to innovate and reformulate to improve our products but this can never be to the detriment of taste.

“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.”

Nestlé also noted that this initiative will help them in removing nearly 350t of sugar and 130 million calories from UK public consumption.

"We’ll take every opportunity to innovate and reformulate to improve our products but this can never be to the detriment of taste."

This initiative is part of Nestlé UK and Ireland’s pledge to reduce 10% of sugar from across its total confectionery portfolio by next year.

The company recently launched the new KitKat ‘Extra Milk and Cocoa’, which increased the percentage of milk by 20% and cocoa by 13%.

In April, Nestlé's Rowntree’s brand launched new 30% less sugar versions of its Rowntree’s Fruit Pastilles and Rowntree’s Randoms products.


Image: Nestle increases milk percentage in its white chocolate brand, Milkybar. Photo: courtesy of Nestlé UK.