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Hand hold a packet of NESTLE Kit Kat mini mocha chocolate wafer in supermarket.

Nestlé to Take Chocolate to New Reduced-Sugar Level

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Nestlé claims to have used science to come up with a new way to lower the need for sugar in chocolate.

The candy company says its Milkybar Wowsomes now contain 30 percent less sugar than its Milkybars.

Milkybar Wowsomes

Nestlé claims to have accomplished a world’s first in the chocolate industry. This was accomplished by “restructuring” the sugar it typically uses as an ingredient in its confectioneries. The outcome was a form of white chocolate containing 30 percent less sugar than its regular Milkybar.

Nestlé is among the top producers of packaged foods in the world. That said, the newly “structured sugar” is being manufactured in its Dalston, Cumbria factory. The reason for the change in its sweetener is that the U.K. government has been pressuring companies to cut back on the added sugars they are using. This is part of the government’s effort to reduce childhood obesity.

The Confectionery Struggle

Chocolate and confectionery companies have had an especially large challenge ahead of them. After all, sweetness is at the very core of these products.

In an effort to comply with the government’s pressure, Nestlé came up with this new version of sugar for its Milkybar Wowsomes product. That sugar is “amorphous and porous,” according to the company. It is made by spraying water, milk and sugar into warmed air. The mixture is then dried for use.

“The milk stabilises the spray-dried sugar and stops it becoming too sticky,” said Nestlé in a statement. As a result of the sugar’s changed nature, it dissolves more quickly, similar to candy floss, explained the company. The outcome is a sweeter taste. According to Nestlé, both adult and children who tasted it liked it.

PHE Voluntary Targets

Public Health England (PHE) set new voluntary sugar reduction targets last year. The target involves reducing sugar use by 20 percent by the year 2020. This goal included a 5 percent sugar reduction within the first year.

A new report from the PHE to reveal the degree of progress so far is expected in the near future. This will help to reveal how seriously food manufacturers are taking this goal and how far they have come to meet the target for the first year.

Note: The opinions expressed in this article are the author's own and do not necessarily reflect the view of Alvexo on the matter.