Using only natural ingredients, Nestlé researchers have found a way to structure sugar differently, which could result in less of the sweet stuff being used in its chocolate bars without any sacrifice on taste.
The discovery will enable Nestlé to significantly decrease the total sugar in its confectionery products, while maintaining a natural taste.
‘This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery,’ said Stefan Catsicas, Nestlé chief technology cfficer.
‘Our scientists have discovered a completely new way to use a traditional, natural ingredient.’
Nestlé, manufacturers of Kitkat and Aero, is now patenting its findings and will begin to use the faster-dissolving sugar across a range of its confectionery products from 2018 onwards.
It is expected that the Swiss food and drink company will provide more details about the first roll-out of reduced-sugar confectionery sometime next year.
The research will accelerate Nestlé’s efforts to meet its continued public commitment to reducing sugar in its products.
It is one of a wide range of commitments the company has made on nutrition. This includes improving the nutritional profile of its products by reducing the amount of sugar, salt and saturated fat they contain, while at the same time as increasing healthier nutrients such as vitamins, minerals and whole grain.