LAUSANNE, SWITZERLAND — In the not-so-distant future, Butterfinger and Baby Ruth candy bars may contain significantly less sugar but will taste just as sweet. Scientists at Nestle S.A. have discovered a way to structure sugar crystals so that the tongue perceives a nearly identical sweetness even when much less sugar is used in chocolate.
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| Stefan Catsicas, chief technology officer at Nestle |
“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, chief technology officer at Nestle. “Our scientists have discovered a completely new way to use a traditional, natural ingredient.”
The company said it is patenting the findings and will begin using the faster-dissolving sugar in a range of confectionery products in 2018. Nestle expects to provide more details about the first roll-out of reduced-sugar products sometime next year.
The findings accelerate Nestle’s previously stated commitment to reducing sugar in its products. By the end of 2015, the company had reduced added sugar by 4.1%, toward its long-term goal of 10%, and expected to achieve additional reductions of 3.6% by the end of 2016. The company also vowed as part of its cereal joint venture with General Mills to reduce sugar in breakfast cereals marketed to children and teenagers to 9 grams per serving.
