Nestle has found a way of reducing the sugar content of its chocolate by as much as 40 percent. And it should taste just as sweet.
The global chocolate maker has found a way of hollowing out sugar particles, and is applying for a patent, a spokesperson said. The Swiss company plans to start rolling out products containing the new sugar in 2018.
The maker of KitKat and Rolo said the new particles dissolve faster to deliver a sweet sensation more quickly than traditional sugar. But it was tight-lipped about further details of its innovation.
It said it couldn't comment on issues related to calories, costs and regulatory approvals while it was in the process of patenting the product. It also wouldn't say exactly which products would contain the new sugar, saying only it was "looking at confectionery first."
Nestle began developing its new hollow sugar in 2015 at research centers in Switzerland and the U.K.
It says it only uses "natural ingredients" and the final product is still sugar, not an artificial sweetener like Splenda.
Food and beverage firms are under mounting pressure to reduce sugar in their products.
Source: money.cnn.com