Life’s too short for sugar-free chocolate (and don’t even get us started on carob), but food scientists may have found a way to maintain the flavour of chocolate while cutting its sugar content by 40 per cent.
The breakthrough was discovered in Nestle’s labs, with the confectionery conglomerate’s chief technology officer, Dr Stefan Catsicas, telling the New York Times that they’ve somehow managed to alter the chemical structure of sugar crystals by hollowing them out.
“It is sugar, but it is assembled differently so it can disassemble easily in your mouth with less going into your gastrointestinal tract,” he says.
The result is chocolate that tastes just as sweet as the original, but with considerably less calories – although for now, Nestle is keeping coy on the exact amount.
They’re planning to roll out the new and improved sugar in the Crunch, Butterfinger and BabyRuth bars from 2018.
Here’s hoping someone devises a similar fix for Nutella.
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