How Does Nestlé Plan on Making Chocolate 40% Healthier?
- Smaller Portions
- Diluting with Water
- Tricking Your Tongue
Answer: Tricking Your Tongue
Nestlé researchers have discovered a unique approach to structuring sugar that makes it dissolve more quickly.
The best part? It’s entirely natural.
This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery.
When this type of sugar is applied to chocolate, your tongue is tricked into thinking the sweetness is identical to what you’re used to.
This fast-dissolving sugar will help Nestlé reduce the sugar content of it’s popular chocolate and candy products without sacrificing taste.
“This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery,” said Stefan Catsicas, Nestlé Chief Technology Officer. It’s a ground-breaking discovery that Nestlé will be filing a patent for.