Nestle Introduce a new technology to reduce Suger level in Chocolate by 40%
Nestle, the world’s largest packaged food group, aforesaid it had devised a brand new technology that has the potential to cut back sugar in a number of its confectionery product by up to 40 % without moving the taste.
Nestle SA says it found some way to cut back the number of sugar in chocolate by the maximum amount as 400th, a discovery which will provide the KitKat maker a position as food producers face increasing pressure from governments, health advocates and shoppers to create product healthier.
Big food firms that conjointly include Mondelez International inc. and PepsiCo inc. are scrambling to make healthier products to cut back their reliance on treats laden with sugar and salt. It comes as the United Kingdom, Mexico and a few United States cities implement sugar taxes to help fight childhood obesity and diabetes, that affects four times as many of us currently than in 1980. the world Health Organization has said increasing the price of sweet drinks by 200th would cut back consumption by a fifth.
“We want people to get used to a different taste, a taste that would be more natural,” Catsicas said. “We really want to be the drivers of the solution.”
Nestle is seeking to patent the sugar-reduction process, which Catsicas wouldn’t describe in detail, but likened to making sugar crystals that are “hollow.” The crystals dissolve more quickly, stimulating the taste buds faster, he said. Unprocessed food has complex structures, which Nestle is trying to mimic by distributing the sugar in a less uniform way.
“If you look with an electron microscope into an apple, that’s exactly what you see,” said Nestle’s top researcher, days before the UK government shares details on its proposed sugar tax. “Real food in nature is not something smooth and homogeneous. It’s full of cavities, crests and densities. So by reproducing this variability, we are capable to restore the same sensation.”
The announcement comes as a worldwide fatness epidemic ramps up pressure on processed food manufacturers to make their product healthier. Nestle and its peers have all been operating to scale back sugar, fat and salt, as customers increasingly pick fresher, healthier choices.
Nestle said it was patenting its findings and would begin to use the faster-dissolving sugar across a variety of its confectionery product from 2018.
Nestle isn’t the primary company to experiment with designer molecules.
PepsiCo in 2010 piloted a designer salt molecule that it said would allow it to use less sodium while not affecting the taste of its snacks, which include Walkers crisps and Cheetos.