Mondelēz advances sugar- and fat-reducing in chocolate bars with new technology
US – With the growing advocacy for healthy- living including the shift to foods that are less sugary- salty and contain low fat, Mondelēz International has responded to the call by developing new technology that could support the creation of lower-sugar, fat- and calorie versions of its chocolate bars.
According to Mondelēz, the new tech could remove up to 75% of the sugar and fat from some of its chocolate and biscuit products.
The tech can also be used to create reduced-fat, sugar- and calorie-versions of fillings, including honeycomb, caramel, marshmallow, fudge, and nougat, without compromising on taste or texture.
Rimi Obra-Ratwatte, European lead nutrition strategy and communications at Mondelēz International, said: “Our product portfolio strategies and initiatives at Mondelēz International are underpinned by a robust team of nutritionists who partner with our scientists and product developers to guide our approach and ensure that we deliver credible and meaningful choices for our consumers to enjoy”.
“Creating treats that are non-HFSS has taken years of careful development, and it is a proud moment to have new technology that can help evolve our portfolio with new products which further enable consumers to treat and snack in a more mindful way.”
The new tech to replace the sugar and fats contained in chocolate bars and biscuit fillings with plant-based fibers is a result of a collaboration among the company’s food scientists and researchers collaborated across its R&D sites in Reading, Birmingham, Europe, and the US.
Mondelēz International principal scientist, well-being, and global chocolate technology lead, Adam Harris, commented that his team is working hard to understand how we can apply this technology to new products as well as create alternative, great-tasting versions of some of the best-loved chocolate bars and biscuits.
Mondelēz appoints Ann Mukherjee to the Board of Directors
At the same time, the American multinational confectionery, food, holding and beverage, and snack food company has appointed Ann Mukherjee, chairwoman, and chief executive officer of Pernod Ricard North America, to the company’s board of directors, effective January 1, 2023.
The new appointment has expanded the size of the company’s board of directors to 11 members.
Mukherjee has served as chairwoman and chief executive officer of Pernod Ricard North America, a global leader in wine and spirits, since December 2019.
Previously, she served as a global chief commercial officer and global chief marketing officer for S.C. Johnson & Son Inc., a multinational consumer product manufacturer.
She also held several senior positions with PepsiCo Inc., a multinational food and beverage corporation, including the President of Global Snacks Group and Global Insights, as well as senior vice president and chief marketing officer, Frito-Lay Inc., a subsidiary of PepsiCo.
Dirk Van de Put, chairman and CEO of Mondelēz International, said in the announcement that Mukherjee’s expertise in consumer insights, commercial execution, and brand innovation will provide an important perspective to Mondelēz’s Board and the team as the company continues advancing its Vision 2030 strategy as a global snacking leader.
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