Nestle Discovers ‘Breakthrough’ Method To Cut Sugar In Chocolate By 40% Without Affecting Taste

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Nestle and its scientists have discovered how to “structure sugar differently” to reduce the amount of sugar in some of its products by 40%. What’s more is that it can be done reportedly without compromising the taste. The Guardian reports: The new process is said to make sugar dissolve faster so that even when less is used, the tongue perceives an identical level of sweetness. It plans to patent the process, discovered by its scientists, which it says will enable it to significantly decrease the total sugar in its confectionery products. A four-finger milk chocolate Kit Kat currently contains 23.8g of sugar, a plain (milk chocolate) Yorkie contains 26.9g and a medium peppermint Aero has 24.9g of sugar. If the amount of sugar in each of these products was cut by 40% the new amounts would be 14.3g, 16.1g and 14.9g respectively. Read more of this story at Slashdot.

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Nestle Discovers ‘Breakthrough’ Method To Cut Sugar In Chocolate By 40% Without Affecting Taste

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