Nestlé researchers have found a way to structure sugar differently and decrease the amount of sugar used in their products, the company claimed Wednesday.
Still using natural ingredients, the faster-dissolving granules mean that the confectioner can use 40% less sugar and still achieve almost the same taste, it explained.
Nestlé will be patenting its findings and will start using the new sugar in its brands in 2018.
More information about the first roll-out of the quick-dissolve product will be available sometime next year.
This particular endeavour is part of Nestlé's promise to reduce sugar in all of its products. It had pledged to reduce the sugar content in breakfast cereal brands meant for children or teenagers to 9 g or less per serving by 2015. By the end of this year, it had vowed to reduce the sugar content by one-tenth in products that don't meet Nestlé Nutritional Foundation criteria.
Other efforts have including reducing fat and salt in their products, as well as increasing vitamins, minerals, and whole grain ingredients.
Earlier this year, Nestlé SA forecast the slowest full-year sales growth in more than a decade as food companies worldwide struggled against consumer resistance to price increases.
© 2016 European Supermarket Magazine – your source for the latest retail news. Article by Karen Henderson. To subscribe to ESM: The European Supermarket Magazine, click here.
