Sweets and Confectionery vs Natural Yoghurt and Frozen Berries

Introduction

Sweets and confectionery products are extensively consumed across the UK, particularly during social occasions and as impulse purchases. This article presents factual, informational comparisons of typical confectionery nutrient profiles alongside readily available alternatives. No endorsement or ranking is made; this comparison is purely educational.

Sweets and Confectionery – Typical Nutrient Profile

Wrapped hard sweets and boiled confectionery are primarily composed of sugars and gelling agents. Below is typical nutrient information per 100 grams:

Nutrient	Per 100g	Per Single Sweet (5g)
Energy	327 kcal	16 kcal
Fat	0g	0g
Saturated Fat	0g	0g
Carbohydrates	82g	4.1g
Sugars	82g	4.1g
Fibre	0g	0g
Protein	0g	0g

Key characteristics: Very high sugar concentration, zero fat, zero fibre, zero protein, pure carbohydrate confectionery, shelf-stable with very long shelf life, long-lasting in mouth due to structure.

Natural Yoghurt – Nutrient Profile

Plain, natural yoghurt (specifically Greek-style for comparison) offers a vastly different nutrient composition. Below is typical information per 100 grams:

Nutrient	Per 100g	Per 150g Serving
Energy	59 kcal	89 kcal
Fat	0.4g	0.6g
Saturated Fat	0.2g	0.3g
Carbohydrates	3.2g	4.8g
Sugars	3.2g	4.8g
Fibre	0g	0g
Protein	10g	15g
Water	85g	128g

Key characteristics: Very high protein, very low sugar, minimal fat, no added sweeteners (in natural yoghurt), high water content, perishable requiring refrigeration, creamy texture.

Frozen Berries – Nutrient Profile

Frozen berries, such as grapes frozen naturally, offer a different snack alternative. Below is typical information for frozen grapes per 100 grams:

Nutrient	Per 100g	Per Typical Serving (100g)
Energy	67 kcal	67 kcal
Fat	0.4g	0.4g
Saturated Fat	0.1g	0.1g
Carbohydrates	17g	17g
Sugars	17g	17g
Fibre	0.9g	0.9g
Protein	0.7g	0.7g
Water	81g	81g

Key characteristics: Very low energy density, moderate natural sugars, high water content, minimal processing, fibrous, naturally cold when frozen, low protein, requires thawing or eating frozen.

Key Nutrient Differences – Summary

Nutrient Aspect	Sweets/Confectionery	Natural Yoghurt	Frozen Berries
Energy Density	High	Very Low	Very Low
Sugar Content	Very High (100%)	Minimal (Natural)	Moderate (Natural)
Fibre	None	None	Low
Protein	None	High	Very Low
Water Content	Very Low	Very High	Very High
Processing Level	Highly Processed	Minimally Processed	Minimally Processed
Shelf Life	Very Long	Short (Requires Refrigeration)	Long (Requires Freezing)

Sugar Composition Context

Sweets contain pure added sugars with no other nutritional components. Natural yoghurt contains milk sugars (lactose) as part of the dairy product structure, alongside significant protein. Frozen berries contain natural fruit sugars as part of the whole fruit composition with fibre and water. This is informational only, highlighting compositional differences between product categories.

Flavour and Texture Context

Sweets are engineered for strong, concentrated flavour and provide a long-lasting taste sensation. Natural yoghurt offers creamy texture and tangy flavour with protein content. Frozen berries provide natural sweet flavour with cold sensation and high water content. These differences in sensory experience vary considerably by individual preference and are presented informationally.