Sugar levels in some well know chocolate bars have gone up over the past 25 years, despite companies pledging to reformulate their products.
In a paper in the journal Nutrients, Action on Sugar compared sugar levels in chocolate confectionery between 1992 and 2017. On average bars produced by Cadbury, Nestle and some supermarkets were 44% sugar by weight in 1992 and are now 54% sugar - a 23% increase in sugar levels.
Dr Kawther Hashem, one of the authors of the paper, said:
"It is alarming that sugar levels have risen over time in some well-known chocolate confectionery products. Despite what companies say, clearly reformulation is possible because products were lower in sugar over two decades ago."