A new fast-dissolving sugar developed by Swiss food multinational Nestlé will help it to reduce the amount of sugar used in its chocolates by 40% by 2018 without reducing the sweetness of the chocolates, Nestlé chief technology officer Stefan Catsicas said in a media release this week. “Using only natural ingredients, researchers found a way to structure sugar differently. So even while much less sugar is used in chocolate, the tongue perceives an almost identical sweetness to before,” the statement said.
Source: www.engineeringnews.co.za
Fast-dissolving sugar to help Nestlé reduce sugar in chocolate by 40% by 2018
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