Using only natural ingredients, Nestlé has reportedly found a way to structure sugar differently, so the tongue perceives an almost identical sweetness to before.
Stefan Catsicas, chief technology officer at Nestlé, said: “This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery.
“Our scientists have discovered a completely new way to use a traditional, natural ingredient.”
Nestlé is patenting its findings and will begin to use the faster-dissolving sugar across a range of its confectionery products from 2018 onwards.
The company expects to provide more details about the first roll-out of reduced-sugar confectionery sometime next year.
The research will accelerate Nestlé’s efforts to meet its continued public commitment to reducing sugar in its products.