Nestlé uses structured sugar to create healthier confectionery

Food giant Nestlé has invented a way to restructure the sugar in its confectionery, which has been used to produce a new white chocolate bar called Milkybar Wowsomes with 30% less sugar.

The technique includes spraying sugar, milk and water into warm air and then drying the mixture. Nestlé experts said in a press release that they wanted to create aerated and porous sugar particles that dissolve quickly when consumed, much like candy floss. The milk helps to stabilise the mixture and prevents stickiness. The end product means people will consume less sugar, with taste remaining unaffected.

“We announced earlier this month that we have taken out more than 60 billion calories and 2.6 billion teaspoons of sugar from across our food and drink portfolio in the last three years,” said Nestlé CEO Stefano Agostini.

“A new product like Milkybar Wowsomes introduces greater choice and allows parents to treat their children with chocolate that tastes great but has less sugar. We are demonstrating how we can, and will, contribute to a healthier future and that we take our public health responsibilities very seriously.”

Nestlé announced last month that it planned to reduce sugar across all platforms by 10% by the end of the year. This was in response to a voluntary target set by Public Health England (PHE), which challenged food manufacturers to reduce sugar in its products by 20% by 2020. The target was established in response to pressure on food companies to tackle obesity among children and adults in the UK.

PHE chief nutritionist Dr Alison Tedstone said: “This latest announcement shows innovation has a role to play in making everyday foods healthier and Nestlé’s leadership in this area should be applauded. We hope this announcement will encourage other companies to explore the use of technology to make significant reductions and produce healthier products to meet the government’s 20% target by 2020.”