Nestle claims that it has made a scientific breakthrough that can cut sugar in its chocolate by up to 40%. The Swiss company says that its researchers have found a way to structure sugar differently so that it cuts the amount it uses by nearly half, and it claims that this can be done without affecting the taste.
The patented findings could start appearing on shelves from 2018. They new sugar structure means that it dissolves more quickly, fooling the taste buds into thinking that it's tasting more sugar than it is. This could mean that the Kit-Kats, Aeros, and other sugary treats you stuff into your gaping maw could be conceivably construed as somewhat healthy.
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