Nestlé announced today a scientific breakthrough that could help cut back on the sugar content in chocolate by up to 40 percent in some of its bars without sacrificing taste.[related]
The new process discovered by Nestlé scientists allows sugar to dissolve faster, which tricks the brain into thinking it is experiencing something sweeter than it actually is. Nestlé plans to patent the groundbreaking process and apply it to many of its sugary products by 2018, starting with Kit Kat bars.
The process appears to have originated in the U.K., and there is no word on whether this sugar reduction will also be applied to American Nestlé products.
“This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40 percent in our confectionery,” Nestlé’s chief technology officer, Stefan Catsicas, told The Guardian. “Our scientists have discovered a completely new way to use a traditional, natural ingredient.”
According to the World Health Organization, humans are only supposed to consume between six and nine tablespoons of sugar daily. Unfortunately, Americans on average consume about triple that amount.