Nestlé’s white chocolate brand Milkybar is increasing the amount of milk in its recipe, making it the number one ingredient.

The percentage of milk in the new core range recipe has increased from 26 to 37.5 per cent, which also allowed Nestlé to remove some sugar. The new products will remain free from artificial flavours, colours, preservatives and sweeteners.

Newly designed packs, highlighting Milk is now our No.1 ingredient will now feature across the full Milkybar range of bars, blocks, buttons and sharing bags.

Fiona Kendrick, chairman and CEO of Nestlé UK and Ireland, says, "We want to make our products the best they can be for our consumers. Well take every opportunity to innovate and reformulate to improve our products but this can never be to the detriment of taste. 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 new Milkybar recipe will take out almost 350 tonnes of sugar and 130 million calories from UK public consumption, which is part of Nestlé UK and Irelands pledge to remove 10 per cent of sugar from across its total confectionery portfolio by 2018.