Knowledge for better food systems

Nestlé intends to cut sugar in chocolate by 40% by 2018

A new patent by Nestlé scientists promises a reduction in sugar content in their chocolate and confectionary within years. 

The patent details a new technology in which sugar is structured differently so that it dissolves more quickly, leading to the perception of a sweeter taste. They company says they will be able to use 40% less sugar for the same products. They do not mention what the sugar will be replaced by.

See Nestlé’s press release and coverage on the BBC

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