• New study published in the journal Nutrients aimed to compare the sugar (1992, 2017) and energy (2017) content of chocolate confectionery available in the UK between 1992 and 2017.
• There were 23 products found in both 1992 and 2017. The average sugar content per 100 g for these products increased by 23%.
• The study suggests sugar levels can be reduced because (a) lower sugar versions of the same products existed in 1992 and (b) there is a large variation in sugar and energy content between different categories of chocolate and within the same category in 2017.

Registered Nutritionist Dr Kawther Hashem, Campaign Lead at Action on Sugar based at Queen Mary University of London says: “Excess sugar intake contributes to the high rates of obesity, type 2 diabetes and tooth decay in the UK. It is alarming that sugar levels have risen over time in some well-known chocolate confectionery products. Despite what companies say, clearly reformulation is possible because products were lower in sugar over two decades ago.”