By Martinne Geller LONDON (Reuters) – Nestle, the world's largest packaged food group, said it had devised a new technology that has the potential to reduce sugar in some of its confectionery products by up to 40 percent without affecting the taste. The maker of Kitkat and Aero bars said its researchers have found a way using only natural ingredients to change the structure of sugar particles. By hollowing out the crystals, Nestle said each particle dissolves more quickly on the tongue, so less sugar can be used in chocolate. …
Excerpt from:
Nestle touts new technology to reduce sugar in chocolate