Go back to the list Dec 6, 2016

Nestlé’s groundbreaking material science makes less sugar taste just as good

 

Imagine if your favourite chocolate bar tasted just as good, but with much less sugar.

This could soon be a reality, thanks to a major breakthrough by Nestlé scientists.

Using only natural ingredients, researchers have found a way to structure sugar differently. So even when much less is used in chocolate, your 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,” 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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