The Watch Too Cute! Super Rare! She Was Crazy About The Cats On A Date At A Cat Cafe Onlinescientists working behind the scenes at Nestle to satisfy your sweet tooth have made a scientific breakthrough.
SEE ALSO: Hold onto your fairy bread, foodies. Chocolate cheese is a thing now.Research scientists for the Swiss chocolate maker say they've found a way to structure sugar differently, meaning they can use up to 40 percent less sugar in chocolate and you will still think it tastes just as sweet.
The candy maker behind Kit Kat bars, Butterfingers, Rolos and the classic Oh Henry! bars says while using only natural ingredients they discovered a new way to structure sugar so it dissolves faster. The faster sugar dissolves in your mouth the more sweetness you taste, but you're eating less actual sugar.
This sounds like good news for the company that has set goals to reduce sugar in its products and after federal nutrition guidelines have come down hard in recent years on the sweet ingredient and its lack of nutritional value.
The company is patenting the findings and plans to use the fast-dissolving sugar in its products starting in 2018. If the scientists need any help before then, we're available for any taste-testing or deeper research.
(Editor: {typename type="name"/})
Best vacuum mop combo deal: Save $140 on the Tineco Floor One S5
Volvo's 360c autonomous concept car is for sleeping, working, relaxing
Amazon becomes the second company to hit $1 trillion in value
Don't worry, this tiny dog is not mad at you, human
Skype is finally shutting down
Massive meteorite survives ruinous fire at Brazil's National Museum
Aretha Franklin funeral: Bishop sorry for the way he held Ariana Grande
Stablecoin bill advances in U.S. Senate as Trump critics call to end his crypto dealings
After nearly 20 years, Sony ends PlayStation 2 repair support in Japan
接受PR>=1、BR>=1,流量相当,内容相关类链接。