A breakthrough by Nestle scientists means they can use less sugar in chocolate without compromising on taste.
Using natural ingredients, researchers have found a way to structure sugar differently.
So even when much less is used, your tongue perceives an almost identical sweetness to before.
This will enable Nestle to decrease the total sugar in its products.
“This research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery,” said Nestle.
Nestle is patenting its findings and will begin to use the faster-dissolving sugar across a range of products from 2018.
The company expects to provide more details about the reduced-sugar confectionery next year.
The research will accelerate Nestle’s efforts to meet its continued commitment to reducing sugar in its products.