date:Feb 26, 2020
e reduction in sugar could not be spotted.
They even made sure the biscuits tasted exactly the same when dunked in a cup of tea and used a mechanical dunking arm in the laboratory to record the time to break when dunked.
For years, we have been working on reducing sugar in the nations favourite biscuits. It is an exceptionally complex process because our fundamental philosophy is that we will absolutely not compromise on taste or the quality of ingredients, said David Murray, Managing Director