Nestlé in sugar reduction breakthrough

In a major breakthrough, food giant Nestlé says it has found a way to reduce the amount of sugar in its chocolate by as much as 40%.

Nestlé scientists have found a way to structure sugar differently using natural ingredients. So even when much less is used in chocolate, the human tongue perceives an almost identical sweetness to before, according to the company.

“This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery,” said Nestlé chief technology officer Stefan Catsicas. “Our scientists have discovered a completely new way to use a traditional, natural ingredient.”

The discovery will enable Nestlé to significantly decrease the total sugar in its confectionery products, while maintaining a natural taste.

Nestlé is patenting its findings and will begin to use the faster-dissolving sugar across a range of its confectionery products from 2018 onwards. The company said it will provide more details about the first roll-out of reduced-sugar confectionery sometime next year.

The research, Nestlé added, will accelerate its 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.