Baking & Snacks – NEW TECHNOLOGIES & INNOVATIONS

Mondelēz International has been working for about 4 years to develop Oreo Zero Sugar, which will be available in January 2026.

The bun was developed with consumer preferences in mind, focusing on flavor, texture, and nutritional value.

The pea protein texturizer improves aeration, helps create a softer crumb, and slows staling in bakery and pastry products.

The launch of Reese’s Puffs Dark Chocolate comes at a time when the cereal market is witnessing a shift towards premium and indulgent flavours.

This move taps into plantain chips’ growth as a versatile, nutrient-dense alternative in the better-for-you category, driven by global flavor trends and clean eating preferences.