Nestle has devised a new technology that it says has the potential to reduce sugar in some of its confectionery products by up to 40% without affecting the taste. According to a Reuter's article, the company's researchers have found a way to use only natural ingredients to change the structure of sugar particles. By hollowing out the crystals, Nestle said each particle dissolves more quickly on the tongue, so less sugar can be used in chocolate.
The company may license the technology to other manufacturers, but notes that it cannot be used to sweeten carbonated beverages.
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