Nestlé To Reduce Confectionary Sugar By 40%

By Donna Ahern
Nestlé To Reduce Confectionary Sugar By 40%

Nestlé researchers have claimed that they have found a way to reduce sugar by 40% in their confectionary while still maintaining the same taste. Seemingly, this can be achieved through the use of a 'new' faster-dissolving sugar.

The global food manufacturers. whose most popular brands include Kit Kat, Aero and Smarties, suggested that it can ‘structure sugar differently’ so when a sweet product is consumed the ‘tongue perceives an almost identical sweetness to before’.

According to Stefan Catsicas, Nestlé Chief Technology Officer, “This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery.”

Nestlé explained that the significant reduction in sugar can be achieved using only natural ingredients and by accelerating the process in which sugar dissolves.

Catsicas added, “Our scientists have discovered a completely new way to use a traditional, natural ingredient.”


The new sugar is exclusive to Nestlé and the company is planning to patent its findings.

It will introduce the new sugar across the range of its confectionery products from 2018.

© 2016 - Checkout Magazine by Donna Ahern

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