Zero-Sugar Oreos to Hit American Shelves for the First Time
Mondelez, the manufacturer behind the iconic Oreo cookie, is set to introduce a sugar-free version of the beloved treat in the United States. The new Oreo Zero Sugar and Oreo Double Stuf Zero Sugar will become permanent additions to the company’s lineup, marking the first time sugar-free Oreos will be available in the US market.
Market Demand and Competition
The move is in response to the growing trend of “mindful indulgence,” where consumers seek snacks that cater to their health-conscious needs without sacrificing taste. Mondelez notes that consumers are increasingly looking for portion-controlled and wellness-focused snacks, a trend also observed by other market leaders. Conagra Brands, for instance, has reported a significant increase in demand for snacks that are considered “good for them.”
Development and Nutrition
The new sugar-free Oreos have been in development for four years, with Mondelez ensuring that the cookies retain the original taste. The cookies contain maltitol, a sugar alcohol found in some fruits and vegetables, as well as polydextrose, a soluble fiber, sucralose, a sweetener derived from sugar, and acesulfame potassium, a synthetic sweetener. A serving of Oreo Zero Sugar cookies (22.6 grams) has 90 calories, 4.5 grams of fat, and 16 grams of carbohydrates, compared to 160 calories, 7 grams of fat, and 25 grams of carbohydrates in a serving of regular Oreos (34 grams).
Key Statistics
– A serving of regular Oreos contains 13 grams of added sugars, or 26% of the recommended daily amount.
– Zero Sugar Oreos contain no added sugars.
– Coca-Cola Zero Sugar saw sales jump 9% last year, while original Coke sales grew just 2%.
Conclusion
The introduction of sugar-free Oreos in the US market is a significant move by Mondelez to cater to the growing demand for healthier snacks. As consumers increasingly seek out snacks that balance taste and nutrition, the new Oreo Zero Sugar and Oreo Double Stuf Zero Sugar are poised to fill a gap in the market.
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