If a few months ago we talked about having managed to create a chocolate with less saturated fats, now it’s the turn to sugar. Nestlé, the chocolate company par excellence, says it can maintain the sweet taste of its chocolate products by cutting the sugar contribution by 40%, how did they do it?

As stated by the same company, the process followed to achieve this decrease in the amount of sugar in their products has been carried out by changing the structure of the sugar crystals, so that to achieve the same flavor a much smaller amount is needed of sugar.

Sugar is one of the enemies to fight in our day: it is present in practically all the processed products that we take to the mouth (although we often do not call it “sugar”, but other names are used).

If we take a little stroll through the classic products of Nestlé we see that they all contain high amounts of sugar: the 24 grams of sugar in a Crunch bar weighing 42 grams (more than half of its weight is sugar) are a good example Of it.

With this technique of restructuring the sugar crystals, it is possible not to resort to artificial sweeteners, which can often change the taste or texture of the products as we know them.

Nestlé is currently patenting this process and could start applying it to its products in 2018.

Will these products fit into our diet?

To reduce the amount of sugar in these products is certainly a step forward, but we must remain critical and think that, despite containing less sugar, are not products that we should consume daily.

Basing our food on foods instead of products (in the case of chocolate, it is best to consume black chocolate with a high percentage of cocoa) is one of the first steps we must take to make our diet healthier.