Mars Inc., the famous candy company, has decided to stop producing king size Snickers bars. Not only that, but they are replacing those giant bars with a 2-in-1 package that contains two smaller Snickers bars. The 2toGo package is resealable, which encourages consumers to eat the candy in two separate sittings, rather than all at once.
Why Switch Gears?
Mars asserts that the company’s concern about the obesity epidemic that is spreading through America prompted the change. They maintain that by reducing the calories in their snack foods and making it easier to control portion sizes, they will help fight obesity in this country. Mars is also including more product information on the front of packages which includes calories per pack, total fat, saturated fat and sugars. To see the new label, visit marshealthyliving.com.
Candy on the Chopping Block
Getting rid of giant Snickers bars isn’t the only action that Mars is taking in order to fight obesity. The company is also planning to make only candies that have 250 calories or less per serving by the end of 2013. What does this mean for the candies that currently have way more calories? Well, it looks like some serious size reductions are on the horizon.
While Mars hopes to make it easier to have your chocolate and eat smaller portions too, there are lots of other ways that you can reduce calories and still satisfy a craving.
- Dip peeled, sliced fruit (oranges, strawberries, apples, whatever works for you) into a bit of melted chocolate.
- Toss sliced strawberries with a pinch of sugar and a dash of cocoa powder.
- Dip fruit in yogurt and shaved chocolate.
For more information, visit mars.com.
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.