Nestlé claims to have found a way to restructure sugar that means it can reduce the amount used in its confectionery by 40% while retaining the same sweet taste.
The new technology, developed by Nestlé scientists in Switzerland and the UK taking inspiration from scientific work in other categories, works by hollowing out the sugar crystals so each particle dissolves more quickly on the tongue, allowing less sugar to be used while tasting “just as good”.
Nestlé is to patent its findings and hopes to use this faster-dissolving sugar across a range of its confectionery products from 2018. It will announce the first reduced-sugar confectionery product next year.
The new technology will work towards Nestle’s commitment to reducing the sugar content in its products, which set the target of a 10% reduction in 2016.
“This truly ground-breaking 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 officer. “Our scientists have discovered a completely new way to use a traditional, natural ingredient.”
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