Have your choc and eat it
With all the focus on sugar reduction and reformulation, Nestlé has taken steps to ensure it is ahead of the game with a new sugar ingredient that can reduce total sugar by up to 40 per cent in its confectionery.
The breakthrough by Nestlé scientists uses only natural ingredients and sees sugar structured differently. The company says due to the sugar’s faster dissolving nature, even when much less is used in chocolate, the tongue perceives an almost identical sweetness to before.
Announcing the research last week, Stefan Catsicas, Nestlé chief technology officer, says, “Our scientists have discovered a completely new way to use a traditional, natural ingredient.
“This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40 per cent in our confectionery.”
The company is currently patenting its findings and plans to begin using the sugar in products from 2018. It says more information about the first roll out of reduced sugar confectionery can be expected next year.
2017 will certainly see some reformulation announcements so we’ll be keeping an eye on Nestlé’s movements – and of course look forward to trying some chocolate which promises to taste just as good, but with much less sugar.
