Your Chocolate is about to get smaller and less “sugary”

How big is Australia’s sweet tooth? Mondelez International’s factories, in a Melbourne suburb produces 35,000 tons of chocolate a year, mainly bars and eggs. And little to nothing has been done so far to check the country’s overall consumption of sugar and saturated fat. The high-risk ingredients could increase health menace in the coming future.

Australia has shifted its production of confectionary policy. Which was, until recently based on “excess and sugary richness through taste” to lower sugar and fat products. These self-imposed regulations by the confectionary industry come in the wake of growing health concerns and awareness among the Australian consumers. The new strategies being adopted by bigwig confectioneries is not only focusing on less fat and sugar in their products but also a reduced size of portion.

Many countries across the world have been levying sugar taxes on their confectionary products with phenomenal results. Mexico has seen encouraging results after it imposed a 10 per cent tax on sugary drinks in 2014. Sugar intake of Mexicans dropped by 8 per cent in 2 years. The tax imposed was then channelized for further public welfare; for constructing drinking fountains. WHO recommended other governments take the Mexican route in dealing with their own health crisis like obesity, high sugar and more. UK, introduced the same last year.

The industry producing Confectionary have taken the moral stand with the push from the consumers. The demand for healthy products and practices, has given birth to a remodeled creation and supply of these products and catering to this is not only important but also urgent.