Nestlé alters the structure of sugar to make healthier chocolate

29th March 2018

Nestlé has used a technique that involves the restructuring of sugar to produce a new chocolate bar. 

The technique, inspired by candy floss, creates aerated, porous particles of sugar that dissolve more quickly in the mouth. This allows someone to perceive the same level of sweetness as before while consuming less sugar.

It has been wheeled out in the form of Milkybar Wowsomes which have 30 per cent less sugar than similar chocolate products and contain no artificial sweeteners, preservatives, colours or flavourings.

Stefano Agostini, CEO of Nestlé UK & Ireland said: “It is with great pride that the UK and Ireland becomes the first market in the world to use this exciting technology to create such a great tasting confectionery product.


Source: Nestlé UK and Ireland

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