Scientists Found A Way To Use Less Sugar In Chocolate

But the chocolate will still taste sweet—without sugar substitutes.
PHOTO: Pixabay

Last month, chocolate had a lot of major moments: Scientists found a way to make milk chocolate just as healthy as dark chocolate; Toblerone decided to change its iconic shape; somebody created a chocolate bar specifically designed to relieve period pain; and Oreo and Milka joined forces, and gave us an early Christmas gift.

Today, Nestle announced that their scientists found a way to “cut back on the sugar content in chocolate by up to 40 percent!” The new process dissolves sugar faster, which apparently triggers the brain to think that we’re eating something really sweet—even if it’s not. Nestle is going to start testing this process in 2018, and our beloved Kit Kat bars are first in line.


Nestle didn’t reveal much else, so we just have to wait and see if this is the real deal. 

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