Nestlé recently announced a revolutionary discovery saying that its researchers have found a way to recreate sugar differently so that it uses 40% less sugar on chocolate without changing the taste.

According to the company’s scientists, the breakthrough occurred when the team adjusted the structure of sugar so that it dissolved more quickly. This fools the taste buds into tasting the same amount of sweetness with only a fraction of the unhealthy intake.

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The company’s chief technology officer, Stefan Catsicas, described the work as “truly groundbreaking research”.

It is difficult to say how much sugar is in chocolate, as it varies from brand to brand and different types of chocolate. Milk chocolate, however, is roughly 50% sugar while white chocolate could be as much as 60%.

The company plans on patenting the findings and implementing the new sugar recipe in 2018.

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