Sugar reduction highlights in 2015 in UK
Ice cream, chocolate and confectionery
• Following the launch of Milkybar, fab and Nobbly Bobbly ice lolly minis, Rowntree’s Randoms Mini ice lolly launched in 2015 containing 42 kcal per portion and being around half the size of the standard top selling ice lollies.
• The recipe change resulted in the removal of 147 tonnes of sugars from fab ice-cream and 397 million kcal (1).
As part of an industry agreement, all of our confectionery countlines contained no more than 250 calories in 2015. Achieving this commitment involved reducing the sugar in the products included, which were our Lion, Kit Kat Chunky, Drifter and Yorkie bars, by a total of 1,320 tonnes – the equivalent of 330 million sugar cubes.
• In 2015, Cereal Partners UK achieved its target of reducing the sugar content of Nestlé breakfast cereal brands for children and teenagers to 9g or less per serving.
• Today Nestlé Cereals recipes are made with 1400 less tonnes of sugar compared to 2003 (2).
• Sugar reductions allow us to increase the whole grain and fibre content of our cereals and improve the reputation of the category.
• San Pellegrino Sparkling Fruit Beverages that target adult consumers as premium indulgent beverages for occasional consumption, have removed 233 tonnes of sugar (the equivalent of 58 million teaspoons) from its products in 2015 (3).