Nestlé To Cut Sugar In Chocolate By 40%

[6Foot2]

Link: Nestlé says it can slash sugar in chocolate without changing 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.

 

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...

[DJ-1701]

Shame about the patenting part, if only to allow everyone to benefit from healthier food.

[6Foot2]

Shame about the patenting part, if only to allow everyone to benefit from healthier food.

 

It protects the investment they have made in researching this. They could license it to other companies (at a cost) if they so wished. Or they might want to leverage the marketing advantage this would give them when advertising their product.

 

Hopefully, they go with the licensing option. That way they get a return on the research they have undertaken and chocolate eaters everywhere benefit too!

[Nixon77]

Wow, with this and the new heating cigarette, many lives will be saved.

[Arthur]

Doesn't this mean we can eat 40% more Nestlé chocolate and not be any worse off than we are currently?

[6Foot2]

Doesn't this mean we can eat 40% more Nestlé chocolate and not be any worse off than we are currently?

 

This only reduces the sugar content of the chocolate products. But there are other ingredients of chocolate that are inadvisable to eat in excess: Hydrogenated fats, cocoa butter, powdered milk,..

 

Eating 40% more of the 'new' chocolate would mean increasing your intake of these ingredients by 40%.

 

[Nixon77]

This only reduces the sugar content of the chocolate products. But there are other ingredients of chocolate that are inadvisable to eat in excess: Hydrogenated fats, cocoa butter, powdered milk,..

 

Eating 40% more of the 'new' chocolate would mean increasing your intake of these ingredients by 40%.

 

Hydrogenated fats have largly been taken out of well known brands.

[DJ-1701]

Doesn't this mean we can eat 40% more Nestlé chocolate and not be any worse off than we are currently?

 

This only reduces the sugar content of the chocolate products. But there are other ingredients of chocolate that are inadvisable to eat in excess: Hydrogenated fats, cocoa butter, powdered milk,..

 

Eating 40% more of the 'new' chocolate would mean increasing your intake of these ingredients by 40%.

 

 

But we can dream...

[Norphy]

There was something on the idiot box a little while ago about mushrooms (or some kind of fungus anyway) being used to reduce the bitterness of cocoa beans before they're processed. I wonder if nestle are using a similar technique?

[6Foot2]

There was something on the idiot box a little while ago about mushrooms (or some kind of fungus anyway) being used to reduce the bitterness of cocoa beans before they're processed. I wonder if nestle are using a similar technique?

 

This?

 

Link 1: BBC Tomorrow's Food: Reducing Sugar in Chocolate by Using Mushrooms - MycoTechnology

 

...Recently, they debuted their technology on BBC Tomorrow’s Food, which Alan Hahn CEO of MycoTechnology explained that the secret is in the root system of mushrooms:

 

“In nature mushrooms act as the clean up crew for the forest, breaking down toxins and providing nutrients for other plants to grow. By harnessing the root system of mushrooms, they consume the bitter compounds found in chocolate, ultimately reducing the need for masking agents such as sugar...

 

Tomorrow's Food, Episode 3. Last broadcast: Saturday 12^th March 2016 on BBC2.

 

Link 2: BBC One - Tomorrow's Food - Episode guide