Nestle's team of scientists has been able to engineer a new sugar structure so that more chocolate can be consumed and less weight gained
According to Nestle's research team, the unique structure of the sugar will significantly reduce the amount of chocolate, but the original sense of sweetness will remain almost intact as in the past. In this way, Nestle can produce low-sugar chocolate sweets up to 40 per cent while preserving the original taste. Nestle is currently in the process of patenting engineered sugar and will begin to incorporate it into its products, probably from 2018. The new development is another step in Nestlé's move to produce products מזון Healthier, and more sugar-rich, which is one of the major contributors to obesity in Western society.
In the market, there have been many sugar substitutes for many years, enabling sweetening based on engineered chemicals or natural products. These sugar substitutes are low in calories so you can consume them without fear of obesity. The problem with many of these sweeteners is their taste, which is not comparable to natural sugar. There are also concerns about a number of substitutes for the health implications of increased consumption.
Promising development Another sugar substitute is Brazzein, which is made from a West African plant and claims to be more similar to sugar than existing substitutes. The problem with this alternative is that it is difficult to produce it in commercial quantities and is currently working on its production using genetically modified yeast, which can produce it in large quantities.
Nestle's breakthrough is the fact that this time it was not a sugar substitute that tasted sweet, but the sugar itself engineered differently, so its addictive taste should be preserved - unlike the sugar substitutes available today.