• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to secondary sidebar
  • Skip to footer
  • Home
  • About
    • About Us
    • Featured
    • SPONSORS
  • Privacy Policy
  • Disclaimer
  • Sitemap
    • EAT.DRINK
      • Food Review
      • Food Promotion
      • Food News
      • Event
    • STAY
      • Hotel Review
      • Hotel News
    • EXPLORE
      • Singapore
      • Taiwan
      • Thailand
  • More
    • Malaysia Food Blogger List

Malaysian Foodie

Food • Hotel • Travel • Event

  • EAT.DRINK
    • Food Review
    • Restaurant Promotion
    • Editor Picks
    • Dining In The Mall (Klang Valley)
    • What’s New!
    • Restaurant List
    • LiquorTalk
  • Hotel
    • Room Reviews
    • Hotel News
  • TRAVEL
    • Hong Kong
    • Indonesia
    • Japan
      • Kyoto
      • Osaka
    • Macau
    • Malaysia
      • Kuala Lumpur
      • Malacca
      • Penang
      • Perak
      • Selangor
      • Sabah
    • Taiwan
    • Thailand
    • Singapore
  • TECH
  • Lifestyle
    • Apparel
    • Books
    • Beauty
    • Craft
    • Gadget
    • Electrical & Household Appliances
    • Food Product
    • Online Shopping
    • Parenting/Kids
    • Property
    • Renovation/ Furniture
  • RECIPES
    • Cakes
    • Cookies
    • Desserts
    • Drinks / Smoothies
    • Mains
    • Pasta
    • Steamed Food
    • Cooking With Gadgets
  • Mall Dining
  • Motherhood
  • Event
Home / Food News / KITKAT “MORE CREAMY, MORE CHOCOLATEY”

KITKAT “MORE CREAMY, MORE CHOCOLATEY”

March 21, 2018 by StrawberrY Gal

Since its introduction in 1936, milk and cocoa has formed the basis of the KITKAT recipe. Today, Nestlé’s flagship confectionery brand KITKAT is proud to announce a makeover in their recipe, which adds more milk and cocoa for a truly tastier break that is more creamy and more chocolatey.

KITKAT took to the kitchen to develop an enhanced recipe of the much loved KITKAT, by adding more milk and cocoa whilst reducing the amount of sugar in the product. Through their strength in research and innovation, KITKAT tweaked an already great recipe to deliver a more creamy and more chocolatey chocolate whilst still delivering that perfect balance of chocolate and wafer. This new “more creamy, more chocolatey” KITKAT is a first step in the journey towards making KITKAT more permissible and at the same time indulgent.

Sachin Goel, Business Executive Officer for Confectionery Business Unit (ASEAN Markets), Nestlé Malaysia said, “As the #1 chocolate brand in Malaysia, our role is to continuously and consistently bring more quality confectionery treats. KITKAT is a dynamic brand that constantly evolves to delight its consumers with the best break experience. We have invested a lot of time in research and development to put in the finest ingredients, craft great recipes and give consumers the best of taste. Changing recipes is very complex and can take a lot of time to get it just right. This new KITKAT that is more creamy, more chocolatey, has no additional additives and flavours; we just added more milk and cocoa while reducing some sugar, for that permissible KITKAT indulgence.”

“That is why we are very proud of our deliciously new “more creamy, more chocolatey” recipe, taking an already awesome KITKAT to another exciting level. It has definitely enhanced its signature balanced wafer and chocolate taste. We will continuously improve as it is our commitment to offer our consumers the best there is. Have a break, have a KITKAT.” he added.

This enhanced recipe will replace the current KITKAT milk chocolate range, which includes KitKat 2 finger, 4 finger, as well as KitKat CHUNKY, and will be identified by the newly designed ‘More Creamy, More Chocolatey’ packs that will be on the shelves from March 2018 onwards.

Have a break, have a KIT KAT.

Filed Under: Food News

Primary Sidebar

Malaysian Foodie
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest

  • 4 Home and Kitchen Appliances That Make My Life Easier With a Four-Year-Old July 21, 2026
  • Marriott International and Iconic Group Announce Signed Agreement to Launch Courtyard by Marriott in Penang Mainland July 21, 2026
  • Moonlit Heritage, Timeless Connections – Penang Marriott Hotel July 20, 2026
  •  Taste of Thailand Buffet at Hyatt Place Kuala Lumpur Bukit Jalil July 20, 2026
  • Happy Potato enters 4 new markets in 6 months July 20, 2026
  • Ethiopian Airlines Rewards Early Planners with Up to 15% Off Global Fares July 20, 2026
  • Sheraton Petaling Jaya Hotel Unveils Luna Radiance Mooncake Collection July 17, 2026
  •  Penang Cocktail Week Returns, 15 – 20 September 2026 July 17, 2026
  • Jalan Raja to Be Fully Closed from 21 to 27 July Ahead of Citrawarna 2026 July 17, 2026
  • Mid-Autumn at Banyan Tree Kuala Lumpur & Pavilion Hotel Kuala Lumpur July 16, 2026
  • Caprice Bar Launches New Cocktail Menu “Illusion” – Pick a Bottle, Find the Truth July 16, 2026
  • Lunar Reverie Mooncake Collection at Four Points KLCC July 16, 2026
  • 100 aircraft, 44 months and 4.4 million man hours: Emirates’ retrofit programme marks major milestone July 15, 2026
  • HEALING MEETS HOSPITALITY COMES TO LIFE THROUGH DR WIRA & SISTER MANJA July 15, 2026
  • Coca-Cola Marks Dual Milestones of 90 Years of presence in Malaysia and 15 Years of Growth in Negeri Sembilan July 15, 2026
  • Utama Seafood Village: An Open-Air Seafood Dining Escape with Flavour, Fun and Family Charm July 14, 2026
  • Palace Hotel Tokyo Unveils ‘Couture Tokyo: The Art of Japanese Fashion’ July 14, 2026
  •  G Hotel’s Claw & Order Buffet Dinner July 14, 2026
  • DISCOVER THE FLAVOURS OF MALAYSIA THROUGH RENAISSANCE KITCHEN DINNER BUFFET AT CAFÉ BLD July 14, 2026
  • THE ST. REGIS KUALA LUMPUR APPOINTS MARCO ERBA AS EXECUTIVE CHEF July 14, 2026

Secondary Sidebar

Explore

travel in japan

travel in hong kong

travel in macau

travel in taiwan

travel in thailand

Footer

Copyright © 2008–2026 Malaysian Foodie