Beacon Transcript – Nestle has announced that it will be introducing a range of less sugar, same taste products starting with 2018 as the company will be presenting and is patenting a new technology.
Nestle S.A. is a Vevey, Switzerland-based food and drink company. Thanks to its varied range of products, the transnational firm has reached a global outspread and renown.
It is also considered to be amongst the largest, if not the biggest company in its domain.
The global company has long since announced its intention of lowering the sugar levels in its products as part of their health goals.
Nestle has announced that it will be trying to provide healthier products whilst still retaining their products’ taste. The less sugar, same taste is not new, as the campaign has currently reached its 2016 goal.
Back in 2015, the company proposed and managed to reduce the sugar content of its children and teenager cereal brands. The measure targeted to reduce the young children’s sugar consumption.
According to company reports, in 2015, Nestle managed to reduce the sugar levels across its products’ portfolio by 4.1 percent. Their current goal is seeking a 10 percent reduction of the aforementioned levels.
Earlier this week, on December 1, Nestle announced that it was now closer to its less sugar, same taste goal as it managed to have a sugar breakthrough.
A company statement declared that its scientists have achieved a breakthrough as they have managed to restructure sugar.
This basically means that although less sugar will be added to a product, the consumer’s taste buds will register quite the same taste.
As they will most probably not spot the difference, the consumers will also be eating a healthier product.
The statement declares that the method was achieved by using only natural materials and that the difference in quantity will be determined by its structure.
With the registered sweetness levels being quite maintained, the producers will now be able to use less sugar in their confectionary products.
The Nestle Chief Technology Office, Stefan Catsicas, has gone to offer further plans and objectives.
Catsicas declared that the Nestle scientists have managed to find a way to retain the sugar’s natural, traditional elements. As the change was inspired by nature, their products will retain their natural taste.
The new structure might also present the chance of reducing the sugar levels of their confectionary by more than 10 percent.
As current practices aimed at the aforementioned level, the breakthrough may account for a future 40 percent sugar reduction.
Nestle is currently seeking to obtain patent rights over the new sugar, apparently a fast-dissolving, different structured such product.
The company also envisions a release of their new sugar-based products for sometimes in 2018. Further details about the new products should also become available sometimes next year.
With the new breakthrough and its continuous research, Nestle seems to be one step closer to its less sugar, same taste goal of ensuring a healthier product range.
This is also just one of the company’s methods of ensuring better products. Nestle announced that it will be trying to reduce the salt and saturated fat products levels.
At the same time, it will try to increase the healthy nutrients range which includes minerals, vitamins, and whole grain cereals.
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