Confectionery

Nestlé Creates Technology to Use Less Sugar in Chocolate

This week, the BBC reports, Nestlé announced that its researchers have discovered a way to restructure sugar. This will allow company confectioners to reduce the sweet stuff in chocolate products by as much as 40 percent, they claim.

Chocolate candy isn’t the biggest source of sugar in the average American’s diet (that would be soda), and for the most part, people know they’re not doing their bodies any favors by eating it. But since recent studies link added sugars in foods to an increased risk for obesity, Type 2 diabetes, and heart disease, confectioners have new incentive to provide customers with reduced sugar options. Until now, a tricky question remained: Could they do so without sacrificing flavor?