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UK Milkybars to become even milkier

More milk, and less sugar for British Milkybars.

Nestlé UK has changed the Milkybar recipe after 81 years of consistency.

The new recipe increased the milk percentage in the chocolate from 26% to 37.5% while dropping the sugar from 8.3 grams to 7.6 grams per 100 grams.

According to a Nestlé Australia spokesperson, Australia won’t be receiving the new recipe because the company is “led by what white chocolate lovers want”.

The changes to the UK chocolate bar will result in a cut of 350 tonnes of sugar and 130 million calories.

Nestlé UK and Ireland chairwoman and chief executive Fiona Kendrick said Nestlé wanted to make it’s products the best they could be.

“We’ll take every opportunity to innovate and reformulate to improve our products but this can never be to the detriment of taste,” she said.

“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.”

The announcement comes not long after Nestlé UK changed the recipe of the KitKat, much to the concern of KitKat-loving Australians.

Nestlé UK and Ireland reformulated the iconic KitKat earlier this year in a bid to the reduce sugar content by 10% across the range.

Nestlé has committed to reducing added sugars by 5% in all products across all categories globally by 2020.

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