One of Australia’s leading paediatric nutritionists, Mandy Sacher, is calling for a ban on ultra-processed Easter eggs.

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She explained to 6PR Drive host Jamie Burnett that consumers are reportedly paying 73 per cent more per 100 grams for supermarket Easter eggs, despite the ingredients becoming increasingly inferior, featuring more preservatives, flavours, colours and emulsifiers, and significantly less actual chocolate.

“Unfortunately we’re seeing a lot more not chocolate chocolates on our supermarket shelves, and we are paying a lot more for actually a lot less,” she said.

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