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You can find the current article at its original source at https://www.theguardian.com/business/2016/dec/01/nestle-discovers-way-to-slash-sugar-in-chocolate-without-changing-taste
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| Nestlé says it can slash sugar in chocolate without changing taste Nestlé says it can slash sugar in chocolate without changing taste | |
| (5 days later) | |
| Nestlé says it has found a way of slashing the amount of sugar in some of its chocolate bars by 40%, without compromising the taste. | Nestlé says it has found a way of slashing the amount of sugar in some of its chocolate bars by 40%, without compromising the taste. |
| The Swiss food company, whose products include Kit Kats, Aeros and Yorkies, said it has achieved the reduction by discovering a way “to structure sugar differently”. The new process is said to make sugar dissolve faster so that even when less is used, the tongue perceives an identical level of sweetness. | The Swiss food company, whose products include Kit Kats, Aeros and Yorkies, said it has achieved the reduction by discovering a way “to structure sugar differently”. The new process is said to make sugar dissolve faster so that even when less is used, the tongue perceives an identical level of sweetness. |
| It plans to patent the process, discovered by its scientists, which it says will enable it to significantly decrease the total sugar in its confectionery products. | It plans to patent the process, discovered by its scientists, which it says will enable it to significantly decrease the total sugar in its confectionery products. |
| Sugar has been blamed for fuelling the obesity epidemic crippling the NHS in the UK and health campaigners have urged confectionery companies to cut unnecessary sugar from their products. | Sugar has been blamed for fuelling the obesity epidemic crippling the NHS in the UK and health campaigners have urged confectionery companies to cut unnecessary sugar from their products. |
| In 2014, Action on Sugar was launched with the goal of encouraging government and manufacturers to cut sugar in food by 30%. | In 2014, Action on Sugar was launched with the goal of encouraging government and manufacturers to cut sugar in food by 30%. |
| In that context, Nestlé’s self-proclaimed breakthrough is likely to be welcomed, should it live up to its claims, and be potentially lucrative to the company. | In that context, Nestlé’s self-proclaimed breakthrough is likely to be welcomed, should it live up to its claims, and be potentially lucrative to the company. |
| It says it will begin to use the faster-dissolving sugar in its confectionery products from 2018. | It says it will begin to use the faster-dissolving sugar in its confectionery products from 2018. |
| A four-finger milk chocolate Kit Kat currently contains 23.8g of sugar, a plain (milk chocolate) Yorkie contains 26.9g and a medium peppermint Aero has 24.9g of sugar. If the amount of sugar in each of these products was cut by 40% the new amounts would be 14.3g, 16.1g and 14.9g respectively. | A four-finger milk chocolate Kit Kat currently contains 23.8g of sugar, a plain (milk chocolate) Yorkie contains 26.9g and a medium peppermint Aero has 24.9g of sugar. If the amount of sugar in each of these products was cut by 40% the new amounts would be 14.3g, 16.1g and 14.9g respectively. |
| Dietary sugar should account for no more than 5% of daily calories consumed, which equates to 30g for those aged 11 and over, according to the UK’s official nutrition advisers. | Dietary sugar should account for no more than 5% of daily calories consumed, which equates to 30g for those aged 11 and over, according to the UK’s official nutrition advisers. |
| Figures published in September showed that in 2012-14 the average was 13.4% for those aged between four and 10, 15.2% among 11- to 18-year-olds, 12.3% for adults under 65 and 11.1% for those aged 65 and over. | Figures published in September showed that in 2012-14 the average was 13.4% for those aged between four and 10, 15.2% among 11- to 18-year-olds, 12.3% for adults under 65 and 11.1% for those aged 65 and over. |
| Nestlé’s chief technology officer, Stefan Catsicas, said: “This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery. | Nestlé’s chief technology officer, Stefan Catsicas, said: “This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery. |
| “Our scientists have discovered a completely new way to use a traditional, natural ingredient.” | “Our scientists have discovered a completely new way to use a traditional, natural ingredient.” |