Using only natural ingredients, Nestlé scientists have found a way to structure sugar differently.###So even when much less is used in chocolate, the tongue perceives an almost identical sweetness to before.###The discovery will enable Nestlé to significantly decrease the total sugar in its confectionery products, while maintaining apure encap calciumcitrat natural taste.###“This truly groundbreaking research is inspired by nature and has the potential to reduce total suferric pyrophosphate with vitamin cgar by up to 40% in our confectionery,” said chief technology officalcium citrate malate 1250 mgcer Stefan Catsicas.###The company s patenting its findings and will begin to use the faster-dissolving sugar across a range of its confectionery products from 2018.magnesium citrate 300###It expects to provide more details about the first roll-out of reduced-sugar confectionery sometime next year.###The research will accelerate Nestlé’s efforts to meet its continued public commitment to reducing sugar in its products.###It is one of a wide range of commitments the company has made on nutrition. ###This includes improving the nutritional profile of its products by reducing tcalcium magnesium citrate with vitamin d3he amount of sugar, salt and saturated fat they contain, while at the same time as increasing healthier nutrients such as vitamins, minerals and whole grain.