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>> 30% less sugar than an average chocolate bar, but the same taste.
may sound like just another marketing slogan. But a new technology from Nestle claims to aerate sugar in a way that cuts calories in the candy. Potentially upending the industry. Reuters Martinne Geller visited Nestle's lab in York, England.
>> So this new innovation could be a big game changer potentially for Nestle, the world's largest food manufacturer, and the industry. It remains to be seen whether it will be successful and whether it will be a hit. But if it is, it will probably be used in other brands, in other products.
Nestle and its large peers are all under pressure to improve sales, and returns. And so, this could be seen as something innovative and new that will help move the needle.>> So this is the normal sugar. This one, you eat it. Basically, all that sugar goes in the product.
But it does not get tasted. This is a structured sugar. It is a light. It is quick melting sugar. So you put it in your mouth and you get the sweetness you want.>> Nestle says that because of the way normal sugar is structured chemically, your taste buds don't actually receive much of it.
The new tech takes that normal sugar and sprays it into the air with added milk and water, resulting in a porous product that's easier to dissolve in water or your saliva. And thus, they say, holds the same sweetness. It's being market tested in British and Irish candy bars.
The company is trying to position itself to meet changing consumer preferences. But also, as governments get more aggressive on the junk food industry to reduce obesity, such as measures against soft drinks taken in multiple countries.