Nestle, the world’s largest food company, has acknowledged that it has found a way to cut the sugar content of its confectionery products, especially chocolates, by as much as 40%, without even affecting the taste. The company vowed that the products made on this technology will be lined for sale by as early as 2018.
The new technology influences a process that will be able to alter the foundational structure of sugar molecules. The “hollow”redesigned molecules will have a more sugary taste for lesser quantities. Nestle is looking at getting a scientific patent for the said technology.
“Using only natural ingredients, Nestle researchers have found a way to structure sugar differently. So even when much less is used in chocolate, your tongue perceives an almost identical sweetness to before. The new faster dissolving sugar will enable Nestlé to significantly reduce the total sugar in its confectionery products, while maintaining great taste,” said the company release.
The sugar content has been much of a hazard to the general public, especially to the chocolate lovers. There has been a pressure on the large food makers over greater sugar contents in chocolates. For quite some time, a few governments have started applying Sugar Taxes in a bid to control rising sugar diseases that include Diabetes and Obesity.
The post Nestle finds a break-through technology that can reduce sugar in chocolates by 40% appeared first on TechJuice.