Nestle, the largest group in the world of processed foods, said that he conceived of a new technology that has the potential to reduce the sugar in some of its confectionery products, in up to 40 percent without affecting its taste.
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The manufacturer of chocolates Kitkat , and bars Aero, he said that their researchers found a way to use only natural ingredients to change the structure of the particles of sugar. The hollow crystals, Nestle said that each particle is dissolved more quickly in the language, so that you can use less sugar in the chocolate.
“Our scientists have discovered a completely new way to use a natural ingredient, traditional”, said the director of technology of the company, Stefan Catsicas, in a statement.
The announcement took place at moments in which a global epidemic of obesity increases the pressure on processed food manufacturers to make healthier products. Nestle and their peers have been working to reduce sugar, fat and salt while consumers opt increasingly for more options fresh and healthy.
Nestle said that is patenting their findings and it will use the sugar dissolve more quickly in a range of products from 2018.
The company is not the first to experiment with molecules. PepsiCo used in 2010, a molecule of salt designed that he would be permitted to use less sodium without affecting the taste of your snacks.
MRF
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