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The classic cookie jumps on the ‘Zero Sugar’ trend, releasing standard and Double Stuf versions of the, um, healthier treat?
If you’ve read Snackology for pretty much any length of time, you know that I’m quite possibly the world’s biggest fan of Coke Zero. I’ve been drinking Coke Zero as my main soda for so long, there’s no way I’ll ever use its full corporate “Coke Zero Sugar” name. “Coke Zero” is more than good enough for me.
But over the past few years, everyone has gotten on the “Zero Sugar” bandwagon. With the exception of the classic Diet Dew, all the non-sugar options of Mountain Dew carry the “Zero Sugar” modifier. And now we have one of the world’s most iconic cookies adopting this branding, with Oreo Zero Sugar and Oreo Double Stuf Zero Sugar cookies hitting shelves across America.
According to The Associated Press, these two new varieties of Oreo cookies are now a permanent addition to the Oreo lineup in the United States after previously being available in Europe and China.
So just how does an Oreo fare when you remove the sugar from the classic cookie?
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Each package of Zero Sugar Oreo cookies and Zero Sugar Double Stuf Oreo cookies contains ten 2-packs and runs $5.29 on Oreo’s website.
Unlike pretty much any variety of Oreo ever, the Zero Sugar cookies don’t come in the standard package where you peel back the top flap in order to dig into row upon row of treats. The two types of Oreo Zero Sugar are packaged in pairs. I assume this is to drive home the idea that this is a healthier way to eat an Oreo. (Beware, though, these are sugar free, not calorie free. A two-pack of Oreo Zero Sugar still packs 90 calories while the Double Stuf version is 120 calories.)
While the only difference between these two versions of Zero Sugar cookies is the amount of Stuf in them, I opened a pack of each and took separate bites. Something was off. They weren’t bad ... they just felt muted.
Luckily I had a package of standard Double Stuf Oreo cookies on hand, and immediately took a bite of one of them. There was that chocolatey goodness that I know and love. It turns out you need sugar to make an Oreo an Oreo.
Snackology is a publication of The Omnicosm.
Issue No. 147
Snackology is written and produced by Bill Kuchman.
Copyediting by Tim Kuchman.
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