Cadbury scientists finally come up with low-calorie versions of their top chocolate bars
SWEET news for choc fans — boffins have finally come up with low-calorie versions of their favourite bars.
Experts have found a way of slashing the sugar and fat in honeycomb, caramel, nougat, marshmallow and fudge by 75 per cent.
The Cadbury team reckon they can replace them with plant-based fibres without compromising on taste or texture.
It could mean healthier versions of Crunchie, Caramel, Double Decker, Fudge and Turkish Delight bars.
The new tech may also help manufacturers avoid any future sugar tax.
Adam Harris of Mondelez International, which owns Cadbury, said: “We know consumers are not willing to compromise on taste or texture.
“We’ve had scientists working on this tech for several years and we’re really proud of our progress.”
Mondelez has filed four patent applications with the UK Intellectual Property Office.
One states fillings can be made from a blend of up to ten different plant fibres.
These have “the same qualities, taste, texture and function” as full-sugar versions.
The breakthrough came at Cadbury HQ in Bournville and Reading, aided by Europe and US staff.