SUGAR levels in our favourite chocolate bars have rocketed — despite pledges to cut them.
Treats from Cadbury, Nestle and supermarket brands were typically 44.6 per cent sugar by weight in 1992. But that has risen to 54.7 per cent today, researchers have found.
It comes despite surging rates of obesity prompting government calls for manufacturers to cut sugar content by 20 per cent next year.
Researcher Kawther Hashem said: “Despite what companies say, clearly reformulation is possible because products with lower levels of sugar existed over two decades ago.”
The study by Queen Mary University of London identified sharp rises in sugar in treats such as Cadbury’s Fruit and Nut, Flake and Curly Wurly as well Nestle’s Yorkie and Marks & Spencer Swiss Milk Chocolate.
Rising costs of cocoa are thought to be to blame, as replacing it with cheaper sugar can boost profits.
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The sugar top-up over the past decade has come as popular brands are shrinking to offset rising costs.
In the past year, a Twirl bar has downsized from 282g to 262g and Double Decker from 307g to 287g.
An estimated 509,000 tons of chocolate, worth £5.2billion, was sold in Britain last year, making it the nation’s favourite confectionery.
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