Nestlé’s groundbreaking material science makes less sugar taste just as good

Using only natural Nestlé ingredients, researchers have found a way to structure sugar differently. So even when much less is used in chocolate, your tongue perceives an almost identical sweetness to before.

The discovery will enable Nestlé to significantly decrease the total sugar in its confectionery products, while maintaining a natural taste.

This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in confectionery.

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

The company expects to provide more details about the first roll-out of reduced-sugar confectionery during 2017.

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