Nestle Discovers Breakthrough to Cut Sugar in Chocolate by 40 percent

01 Dec 2016 --- A major breakthrough by Nestle scientists has led to bold claims of “making less sugar taste just as good” - with the potential to reduce sugar by up to 40 percent in the confectioners products. 

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

Stefan Catsicas, Nestle chief technology officer says researchers have found “a completely new way” to use a traditional, natural ingredient.

Even when using much less sugar in chocolate the tongue perceive an “almost identical taste” to the sweetness before and the discovery will allow 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 percent in our confectionery,” he says.

Nestle will reveal more details about the first roll-out of reduced sugar confectionery in 2017, although it is not saying exactly when, but stresses the research will accelerate its efforts to meet continued commitment to reducing sugar in its products.

Nestle has already launched a wide range of reduced-sugar foods and beverages. By the end of 2015, it had reduced its added-sugar content by 18,000 tons, or 4.1 percent, towards its objective of a 10 percent reduction. The challenge now lies in consistently providing tastier and healthier solutions that meet consumer preferences.

The breakthrough comes as the food industry as a whole faces mounting pressure from governments, consumers and health organization’s to do more to cut sugar (and salt and fat) and make products healthier.

It is one of a wide range of commitments the company has made on nutrition which  includes improving the nutritional profile of its products by reducing the amount of sugar, salt and saturated fat they contain, while at the same time as increasing healthier nutrients such as vitamins, minerals and whole grain.

In 2015, together with Cereal Partners Worldwide (Nestle’s joint venture with General Mills), Nestle continued to reformulate recipes to meet objectives to reduce the sugar content in breakfast cereals to 9g per serving.