Nestle Creates Low Sugar Chocolate With 40% Less Sugar, No Compromise In Taste

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Nestle, the manufacturer of Kit Kat, BarOne, Aero and other candy bars has claimed to discover a way to reduce the sugar content in its treats by up to 40 percent, without compromising the taste.

The Swiss food giant's scientists have apparently discovered a method that has the potential to cut down the amount of sugar used in its candy bars and all this can happen without any change and compromise in taste. This move will mean low-sugar chocolates which will be equally sweet but with reduced sugar content, with hopes to check the growing rates of diabetes.

"This truly groundbreaking research is inspired by nature and has the potential to reduce the total sugar by up to 40% in our confectionery," Stefan Catsicas, Nestle Chief Technology Officer, said in a press release by Nestle. "Our scientists have discovered a completely new way to use a traditional, natural ingredient," he added.

Reducing sugar in their foods and beverages is an important part of Nestle's commitment to provide healthier choices while making sure that there is no change in the taste. Nestle aims to offer the preferred taste and texture with reduced sugar which in turn helps then retain consumer preference and deter the consumers from switching to less nutritional products.

Professor Julian Cooper, an independent food technology consultant, told the BBC that Nestlé's development was important: "This is good science. A lot of people have been looking at sugar trying to reduce the amount."

The researchers at Nestle have found a way through which they will be able to structure sugar differently using only natural ingredients. As a result, even when much less sugar is used in a chocolate, the tongue will perceive an almost same sweetness as before.

Nestle is currently patenting its findings and will provide more details about the first roll-out of reduced-sugar confectionary next year. The company plans to bring out the range of its confectionery products made using faster-dissolving sugar from 2018 onwards.