Nestlé says it has found a way of slashing the amount of sugar in some of its chocolate bars by 40%, without compromising the taste. It plans to patent the process, discovered by its scientists, which it says will enable it to significantly decrease the total sugar in its confectionery products. In 2014, Action on Sugar was launched with the goal of encouraging government and manufacturers to cut sugar in food by 30%. It says it will begin to use the faster-dissolving sugar in its confectionery products from 2018. A four-finger milk chocolate Kit Kat currently contains 23.8g of sugar, a plain (milk chocolate) Yorkie contains 26.9g and a medium peppermint Aero has 24.9g of sugar.

Source: The Guardian December 01, 2016 13:13 UTC