Nestle researchers said that they have found a way to cut sugar content in some of its chocolates by 40 percent. The Swiss food giant said that the process on how to achieve this is a secret, since the company is waiting to patent the technological process.
Sugar Crystals Will Be Hollowed, Making It Easy To Dissolve
Nestle will begin selling products using the new process in 2018. Chief Technology Officer Stefan Catsicas said: "Our scientists have discovered a completely new way to use a traditional, natural ingredient. We want people to get used to a different taste, a taste that would be more natural. We really want to be the drivers of the solution."
Catsicas also said that their new process would involve changing the structure of the sugar by hollowing it out. This would make each sugar particle in the chocolate dissolve quickly on the tongue, so lesser sugar can be used.
Too Much Sugar Increases Risk Of Multiple Diseases
The most common illnesses related to high sugar intake are diabetes and obesity. It is also blamed for immune malfunction and heart disease. In the United States, it is estimated that an average person takes 22 teaspoons of sugar per day.
Manufacturers Are Also Looking For Ways To Make Food Products Healthier
Nestle's announcement comes as people are increasingly looking for ways to cut their sugar intake. Pepsi announced that two-thirds of its drink will only have 100 calories or lesser by the year 2025. For their part, Nestle has already been cutting sugar in some of its products since 2017, when it introduced a "global policy on sugar reduction".
"We want people to get used to a different taste, a taste that would be more natural. We really want to be the drivers of the solution," Catsicas said.
