Nestlé research could cut sugar content of chocolate by 40%
Breakthrough research by Nestlé scientists has discovered a way to reduce the sugar content in chocolate by up to 40%, without impacting its taste.
Using natural ingredients, the researchers have found a way to structure sugar differently so that it dissolves faster. Even when much less is used in chocolate, the tongue perceives an almost identical sweetness to before.
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,” Nestlé Chief Technology Officer Stefan Catsicas said.
Nestlé is patenting its findings and will begin to use the faster-dissolving sugar across a range of its confectionery products from 2018 onwards.
Argon & Co partners with QAD | Redzone
Management consultancy Argon & Co partners with QAD | Redzone workforce technology to help...
Are consumers ready for food made from seafood sidestreams?
A European survey says 74% have a positive or neutral attitude towards eating food made from...
Novel shock method for calculating coffee flavour
US scientists have developed a quick test that applies voltage to black coffee to determine its...
