CHOCOLATE bars made by York-based Nestlé will contain less sugar from 2018.
Researchers at the confectionery firm say they have found a way to structure sugar differently, so less is used, but the sweetness is “almost identical”.
Stefan Catsicas, Nestlé’s chief technology officer, said: “This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40 per cent in our confectionery. Our scientists have discovered a completely new way to use a traditional, natural ingredient.”
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