Nestlé Confectionery UK today becomes the first major confectioner to announce the removal of artificial colours, flavours and preservatives from its entire confectionery range.

Nestlé Crunch chocolate bar is the last of the 79 products to become ‘no arts’, marking the culmination of extensive research and product development that started in 2005 and which has seen more than 80 ingredients being replaced with alternatives.

Concentrates of fruit, vegetables and edible plants such as carrot, hibiscus, radish safflower and lemon are a few examples of ingredients used to impart their characteristic colours and these have been used in some of Britain’s favourite confectionery treats such as Smarties.

David Rennie, Managing Director, Nestlé Confectionery UK, said: “This is a significant milestone.  Nestlé is proud to be the only major confectionery company in the UK to announce it is 100% free of artificial preservatives, flavours or colours across the entire portfolio.  To achieve this, Nestlé Confectionery and our suppliers have worked very hard ensuring we don’t compromise and we maintain the same quality and taste of all our brands.”  

The changes were made in response to consumers demanding fewer artificial ingredients in their foods and a commitment by Nestlé Confectionery to find alternatives to artificial colours, flavours and preservatives in their confectionery products.  Consumer research revealed three quarters (74%) of us now look for natural products which includes the need to be free from artificial colours, flavours and preservatives when buying confectionery.

Marcelo Melchior, Head of the Global Confectionery Strategic Business Unit, Nestlé SA said: “While pleasure will always be our priority for confectionery, a responsible approach towards our portfolio will help us to be recognised as offering the confectionery brands consumers feel good about purchasing.”

The removal of artificial colours flavours and preservatives builds on the ongoing work Nestlé Confectionery UK has undertaken in recent years.