Recently a large manufacturer adapted the packaging on some of their food products’ ‘best before’ dates to include a new message that reads ‘often good after’. The message has been designed to help tackle the problem of food waste among consumers unaware of the difference between ‘best before’ and ‘use by’ dates. For those of us that work in the food manufacturing industry, this may seem obvious, but it’s estimated that around 53% of Europeans don’t know the difference.

What’s the difference?

This week we wanted to talk about the sugar levels in our chocolate. We bring this up because Hammy recently found an intriguing article that discusses the rise of sugar levels in regular milk chocolate since 1992.

According to a report from a research group of the Queen Mary University of London sugar levels in UK regular chocolate has seen an average increase of around 10% (44.6% by weight in 1992, 54.7% in 2019), one brand even saw an increase of 22.9% to 53.6%.