Nestle plans to cut sugar but not taste, new science breakthrough
Julie Navarro, Nestle Quality Manager
It may seem almost too good to be true, but Nestle says it has found a way to significantly cut the sugar content in its chocolates without altering the taste.
Responding to consumers’ health demands, Nestle food scientists say they have discovered how to structure sugar differently so that even when less is used, the sweetness is almost identical to what it would be if the usual amount of sugar was used.
Nestle is not revealing much on the breakthrough, saying it will announce more in early 2017, but it has said the scientists only use “natural ingredients” to structure the sugar differently.
It has also said the sugar structure is hallow and dissolves quicker on the tongue than regular sugar, allowing your tongue to taste more sweetness with less sugar.
“This truly ground breaking research is inspired by nature and has the potential to reduce total sugar by up to 40 per cent in our confectionery,” said Stefan Catsicas, Nestlé Chief Technology Officer.
Nestle is patenting its findings and says will start putting its finding to use from 2018 onwards.
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