This is the kind of news we love:the firm Nestlé announced last week via a press release that its researchers had found a way to produce chocolate with 40% less sugar. Clearly:the taste does not change, but the treats are much less sweet... The dream, isn't it?
The secret of the firm to achieve this enticing result? Scientists have succeeded in modifying the very structure of sugar, so that once in the mouth, it “disassembles” and less is absorbed by the intestines. Difficult to know more for the moment, because the company is currently in the process of obtaining patents for this sugar of a new kind, but Dr. Catsicas (head of technological research at Nestlé) has explained to The New York Times that traditional sugar can be compared to a shoebox with sugar outside and inside. In the case of the new sugar, the outside would be sugar, but the inside would contain much less. Interesting!
If the Kit Kat, Lion and other Smarties are not your cup of tea, it is especially the technological advance that is interesting, at a time when we know how much sugars affect the body. If the new sugar keeps its promises, it could be incorporated into sodas (the biggest source of sugars in the diet) and other foods that use added sugar (however, it cannot be used as such in coffee for example).
Nestlé should disclose more information on the patent in 2017 and market the first confectioneries with this new sugar in 2018. Yum!
