Less sugar, great taste: A scientific breakthrough from Nestle

[Guide]

"Using only natural ingredients, researchers have found a way to structure sugar differently. So even when much less is used in chocolate, your tongue perceives an almost identical sweetness to before.
The discovery will enable Nestlé to significantly decrease the total sugar in its confectionery products, while maintaining a very natural taste.
'This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery,' said Stefan Catsicas, Nestlé Chief Technology Officer.
'Our scientists have discovered a completely new way to use a traditional, natural ingredient.' "

Nestlé has one of the largest R&D capabilities in the food and beverage industry, with 40 R&D locations worldwide and more than 5,000 people working in R&D.

Compare original sugar crystals with the new and improved sugar crystals.

This will be good news to rosacea sufferers who find that sugar triggers their rosacea. 

Less sugar, great taste: A scientific breakthrough from Nestle
Introducing a new structure for sugar, inspired by nature
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