CHOCOLATE giant Nestlé is to reduce the sugar content in some of its most famous bars by ten per cent.
The firm, whose UK headquarters and largest factory are in York, will make the change by next year, across its whole range.
The firm said it would use around 7,500 tonnes less sugar to make its products by next year.
The sugar will be replaced with higher quantities of other existing ingredients or other, non-artificial ingredients.
Products will also be kept below a certain amount of calories.
Fiona Kendrick, Chairman and CEO of Nestle UK and Ireland, said: "Our confectionery brands have been enjoyed in the UK for more than a century and we know that if we can improve these products nutritionally, provide more choice and information for the consumer, together with other categories, we can have a significant impact on public health.
"Nestle is at the forefront of efforts to research and develop new technology that makes food products better for our consumers.
"These innovations will help us to reduce sugar in confectionery when they are combined with other, more common methods like reformulating recipes and swapping sugar for other, non-artificial ingredients.
"Making these improvements to our products is key to us delivering better choices for our consumers while retaining the same great taste that they know and love."