© Nestlé
Nestlé has claimed to have made a ‘major breakthrough’ that could reduce the amount of sugar in its chocolate bars by 40%.
Using only natural ingredients, Nestlé researchers have found a way to structure sugar differently so that consumers’ perceive ‘almost identical sweetness’, even if much less sugar has been used in the chocolate.
The Swiss multinational will patent its findings, and said it would use the faster-dissolving sugar across a range of its confectionery products from 2018 onwards.
“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’s chief technology officer.
“Our scientists have discovered a completely new way to use a traditional, natural ingredient.”
The company expects to provide more details about the first roll-out of reduced-sugar confectionery sometime next year, and the research will accelerate Nestlé’s efforts to meet its continued public commitment to reducing sugar in its products.
In April, it announced ‘key ingredient improvements’ to its Nestlé and Dreyer’s-branded ice creams in the US, including removing artificial colours and flavours and cutting the amount of sugar by 11% across selected lines.
It is one of a range of areas where the company has made commitments on nutrition – including improving the nutritional profile of its products by reducing the amount of sugar, salt and saturated fat they contain, and increasing healthier nutrients such as vitamins, minerals and whole grains.
© FoodBev Media Ltd 2024