The company Nestle has reduced the amount of sugar in its products by 40%

The recently discovered way to differently structure sugar suggests that now it can be used in chocolate for 40 percent less, and this will not affect the taste in any way, according to Nestle.

The breakthrough of Nestle

The Swiss company said that it is going to patent its breakthrough and in 2018 will start using such sugar in its products.

"This change in the structure of sugar allows it to dissolve faster, which deceives the taste buds and increases sweetness," said Nestle.

At present, milk chocolate contains about 50% of sugar, while in dark chocolate it ranges from 0 to 40%. Breakthrough of Nestle digging will allow sweeties to enjoy their favorite treats, which will cause much less harm to health and figure.