However, Catsicas compared a normal crystal of sugar to a shoe box, where the box is made of sugar and everything inside it is also made of sugar. Nestle is to initially use the product to reduce sugar in its confectionery lines by as much as 40 percent, Catsicas said. “Reducing sugar is the holy grail of food companies these days — but does it work?” New York University department of nutrition professor Marion Nestle said. Nestle might eventually sell its new sugar to other food companies for use in their products, Catsicas said. Nestle, which like many big food companies, is working to reduce the fat, salt and sugar in its products, previously developed a way to reduce fat in ice cream.

Source: Taipei Times December 01, 2016 16:04 UTC