In a boost for those with a sweet tooth, the world’s largest food company has said it has developed a method of cutting up to 40% of sugar from its confectionery.
The Swiss company, which makes Aero, Rolos, and KitKat, said it has found a way to structure sugar differently using natural ingredients, so that even when much less is used in chocolate, consumers will barely taste the difference.
The move comes amid pressure on food companies to slash sugar levels and make products healthier over fears that increasing consumption is causing a rise in obesity and conditions such as type 2 diabetes.
Nestlé’s chief technology officer, Stefan Catsicas, likened the process involved to making sugar crystals that are hollow and faster-dissolving.
The discovery will allow the company to reduce the sugar amount while maintaining the same 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 Mr Catsicas. “Our scientists have discovered a completely new way to use a traditional, natural ingredient.
Nestlé is hoping to patent its discovery and introduce the process in 2018 to gradually reduce sugar content.
Food companies have come under increasing pressure to reduce sugar levels amid a worsening health crisis, with the Government announcing in the budget that it will introduce a tax on soft drinks with added sugar in 2018.