Nestle researchers discovers new way to structure sugar

Scientists at Nestle Research claim that they have discovered a new way to structure sugar using natural ingredients.

The discovery will enable the company to reduce the sugar quantity by 40% in their confectionary products, while maintaining a very natural taste.

 The company also explains that even though they have reduced the sugar content in their chocolate products, consumers will experience similar levels of sweetness.

Nestlé chief technology officer Stefan Catsicas said: “This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery.

“Our scientists have discovered a completely new way to use a traditional, natural ingredient.”

Nestlé is currently looking forward to patent its findings and will begin to use the faster-dissolving sugar across a range of its confectionery products from 2018 onwards.

The company intends to provide more details about the first roll-out of reduced sugar confectionery next year.

The research will strengthen company’s efforts to meet its continued public commitment to reducing sugar in its products.

The company also said that that this breakthrough complements its commitment it made on nutrition, which includes improving the nutritional profile of its products by reducing the amount of sugar and salt, and increasing healthier nutrients such as vitamins, minerals and whole grain.

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Image: Scientists have discovered new structure of sugar at Nestle Research. Photo: courtesy of  Nestle.