Nestlé Restructuring Sugar Itself To Cut Ingredient Without Changing Taste

‘In late November Nestlé announced it had made a research breakthrough in their chocolate recipes – restructuring sugar in order to cut down on the ingredient by 40%, but still trick consumer taste buds into sweet satisfaction.
Nestlé says, “Imagine if your favorite chocolate bar tasted just as good, but with much less sugar.” It does sound like a dream, but how is it done?
Nestlé is going to use much less sugar but the quick-dissolving structure will make the human tongue perceive the same sweetness as before. Nestlé says the researchers are using only natural ingredients but have found a way structure sugar differently. How? It’s unlikely we will know because the technique is going to be patented before the product rolls out in 2018.’
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