Exciting developments for chocolate enthusiasts: Nestlé announced last week that its researchers have developed a method to create chocolate with 40% less sugar—while preserving the beloved taste and texture.
The innovation lies in restructuring sugar at a molecular level. Once in the mouth, it disassembles, allowing less to be absorbed by the intestines. Patents are pending, limiting details, but Dr. Catsicas, Nestlé's head of technological research, explained to The New York Times that traditional sugar is like a shoebox filled with sugar inside and out. The new form has sugar on the exterior but far less within.
This advance extends beyond KitKat, Lion, and Smarties. With added sugars linked to health concerns, it could transform sodas—the top dietary sugar source—and other products (though not direct substitutes like in coffee).
Nestlé expects to share more on the patent in 2017 and launch initial confectionery products in 2018.
